Chicken sage tagliatelle

Chicken sage tagliatelle

The family will love this easy, chicken dish for dinner … we know we do!


400 g tagliatelle, cooked and drained

350 g chicken mince

1/2 small onion, finely chopped

3 Tbs chopped sage leaves

1 egg, beaten

1/2 tsp celery salt

1/3 cup breadcrumbs

Grated zest of 1 lemon

Sea salt and white pepper

Canola oil for frying

1/2 cup white wine

1/2 cup chicken stock

1 cup cream

To serve: 1/2 cup Parmesan, grated handful of rocket



In a bowl, mix together the chicken mince, onion, sage, egg, celery salt, breadcrumbs, lemon zest, salt, and pepper. Once mixed, roll into balls and place on a lined baking tray in the fridge for 10 minutes.

Heat oil in a pan; fry meatballs until golden brown on all sides and cooked through. Remove, drain on paper towel.

Add wine, chicken stock and cream to a pan and simmer until sauce has thickened and reduced. Return meatballs to pan and heat through. Add the pasta to the sauce, garnish with rocket and Parmesan and serve immediately.

Recipe and image courtesy of

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