For a classic makeover try this creamy chicken meatball stroganoff.
Ingredients
- 500g chicken mince
- 1 egg, lightly beaten
- 1/2 cup fresh breadcrumbs
- 1 teaspoon smoked paprika
- 2 tablespoons extra virgin olive oil
- 1 medium brown onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 200g button mushrooms, sliced
- 1 tablespoon salt-reduced tomato paste
- 1 tablespoon Worcestershire sauce
- 1 cup Massel salt reduced chicken style liquid stock
- 375g fettuccine
- 3/4 cup sour cream
- 1/2 cup chopped fresh flat-leaf parsley leaves
Method
- Step 1Combine mince, egg, breadcrumbs and 1/2 the paprika in a bowl. Using clean damp hands, shape level tablespoons of mixture into meatballs.
- Step 2Heat 1/2 the oil in a large, deep frying pan over medium-high heat. Cook meatballs, in batches, for 4 to 5 minutes or until browned. Transfer to a plate.
- Step 3Heat remaining oil in pan. Add onion, garlic and mushroom. Cook, stirring, for 5 minutes or until onion is softened and mushroom is golden. Add remaining paprika. Cook, stirring, for 1 minute. Add tomato paste, Worcestershire sauce and stock. Bring to the boil. Return meatballs to pan. Simmer, stirring occasionally, for 5 to 7 minutes or until meatballs are cooked through.
- Step 4Meanwhile, cook pasta following packet directions. Drain well.
- Step 5Stir sour cream and parsley into stroganoff. Season with salt and pepper. Cook for 1 to 2 minutes or until heated through. Serve with pasta.
Nutrition
3538 kj
Energy
38.2g
Fat Total
16g
Saturated Fat
5.8g
Fibre
44.3g
Protein
171mg
Cholesterol
496mg
Sodium
78.6g
Carbs (total)
All nutrition values are per serve
- Author: Cathie Lonnie
- Image credit: Guy Bailey
- Publication: Super Food Ideas
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