Fettuccine with Chicken Sage Meatballs
Fettucine with Chicken Sage Meatballs
400g Medici Fettuccine, cooked and drained 350g The Shed Chicken Mince ½ small onion, finely chopped 3tbsp chopped sage leaves 1 egg, beaten 1/2tsp salt 1/3 cup breadcrumbs Grated zest of 1 lemon White Pepper Canola oil for frying
For the sauce
½ cup white wine ½ cup chicken stock 1 cup farm fresh cream ½ cup Longshadow Romano, grated Handful rocket
In a bowl, Mix together the chicken mince, onion, sage, egg, salt, breadcrumbs, lemon zest, and pepper. Roll into balls and place on a lined baking tray in the fridge for 10 minutes. Heat oil in a pan; fry meat balls until cooked and golden brown on all sides. Remove, drain on paper towel. For the sauce, add wine, stock and cream to a pan, simmer until sauce has thickened and reduced. Add meatballs to pan and heat through. Add pasta to sauce, garnish with rocket and Romano. Serve immediately.