Chicken sage tagliatelle
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 www.food24.com