CHICKEN MEAT­BALLS WITH ZUC­CHINI & SPAGHETTI

Sunday Herald Sun - Stellar - - Weekly Planner -

“This dish uses the win­ning com­bi­na­tion of chicken and tar­ragon.”

SERVES 4

700g minced chicken

2 tbs finely chopped tar­ragon leaves

2 large zuc­chini, cut into juli­enne (we used a juli­enne peeler)

300g spaghetti

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.

¼

PER SERVE • 46G PRO­TEIN • 11G SAT FAT • 60G CARB

• 5G SUG­ARS • 220MG SODIUM • 825 CAL (3450KJ)

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