This tasty pasta and meatball dish with creamy mustard sauce goes from kitchen to table in just 30 minutes.
Ingredients
- 500g lean chicken sausages
- 1 tablespoon olive oil
- 1 small red onion, finely chopped
- 2 garlic cloves, crushed
- 250g button mushrooms, thinly sliced
- 1 tablespoon plain flour
- 1 cup Massel chicken style liquid stock
- 300ml pure cream
- 2 tablespoons wholegrain mustard
- 2 tablespoons chopped fresh chives
- Cooked penne rigate, to serve
- Steamed broccoli, to serve
Method
- Step 1Squeeze chicken from sausage casings into a bowl. Roll level tablespoons into balls. Heat half the oil in a large frying pan over medium heat. Add meatballs. Cook, turning, for 4 to 5 minutes or until browned and cooked through. Transfer to a plate lined with paper towel. Wipe pan clean.
- Step 2Return pan to heat. Add remaining oil to pan. Add onion. Cook, stirring, for 3 to 5 minutes or until softened. Add garlic and mushrooms. Cook, stirring, for 5 minutes or until mushrooms are tender.
- Step 3Sprinkle flour into pan. Stir for 1 minute. Add stock, cream and mustard. Stir until well combined. Reduce heat to medium-low. Cook for 4 to 5 minutes or until sauce has thickened slightly. Return meatballs to pan with half the chives. Season with salt and pepper. Cook for 1 minute or until heated through.
- Step 4Divide pasta between bowls. Spoon over meatball mixture. Sprinkle with remaining chives. Serve with broccoli.
Nutrition
2810 kj
Energy
44.9g
Fat Total
22.8g
Saturated Fat
6.3g
Fibre
29.3g
Protein
107mg
Cholesterol
1136mg
Sodium
34.9g
Carbs (total)
All nutrition values are per serve
Notes
Cook’s note: You could use other sausages, such as pork or lamb, in this dish.
- Author: Jo Anne Calabria
- Image credit: Andrew Young
- Publication: Super Food Ideas
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