CHICKEN MEATBALLS WITH ZUCCHINI & SPAGHETTI
“This dish uses the winning combination of chicken and tarragon.”
700g minced chicken
2 tbs finely chopped tarragon leaves
2 large zucchini, cut into julienne (we used a julienne peeler)
100ml extra virgin olive oil
250g cherry tomatoes
2 tbs red wine vinegar
2 tbs tomato paste
30g unsalted butter ¼ cup sage leaves
Toasted pine nuts and finely grated parmesan, to serve
Mix chicken and tarragon in a bowl and roll into balls using 1½ tbs for each. Place on
in a colander and set aside.
continue cooking for a further 5 minutes or until meatballs are cooked through and tomatoes are blistered. Lightly crush gently to combine.
PER SERVE • 46G PROTEIN • 11G SAT FAT • 60G CARB
• 5G SUGARS • 220MG SODIUM • 825 CAL (3450KJ)