Posts Tagged ‘chicken spaghetti’

Herbed Chicken Meatballs on Spaghetti

Herbed Chicken Meatballs on Spaghetti

Ingredients

• 500 gram Chicken mince
• ½ Onion, finely chopped
• 5 millilitre Crushed chillies
• 5 millilitre Fresh thyme leaves, chopped
• 100 gram Carrots, grated
• 1 KNORR Home-style Meatballs Dry Cook-in-Sauce
• 250 millilitre Basil leaves
• 1 Garlic clove, crushed
• 2 tomatoes, chopped
• 10 millilitre Olive oil
• 250 gram Spaghetti, cooked
• 50 gram Parmesan cheese shavings

Herbed Chicken Meatballs on Spaghetti

Instructions

1. Place the mince, onion, chillies, thyme leaves, carrots, KNORR Fresh Ideas Homestyle Meatballs sachet contents and 100 ml water in a bowl and mix well.
2. Shape the mince into evenly sized balls and shallow fry in batches until golden brown.
3. Blend basil leaves, garlic and tomatoes and oil and toss through hot spaghetti.
4. Serve with meatballs and garnish with shavings of cheese.

Grilled Chicken Florentine Spaghetti

Grilled Chicken Florentine Spaghetti

Spaghetti pasta with grilled chicken, baby spinach leaves and diced plum tomatoes in a Parmesan garlic sauce.

Ingredients

1) 3 tablespoons olive oil, divided
2) 12 ounces boneless chicken breasts
3) coarse salt and fresh black pepper
4) 8 ounces spaghetti
5) 1 teaspoon chopped garlic
6) 2 tablespoons all-purpose flour
7) 1 cup whole milk
8) 1 cup low-sodium chicken broth
9) 1/2 cup Parmesan cheese, plus more for serving
10) 4 packed cups fresh baby spinach leaves
11) 3/4 cup plum tomatoes, diced
Grilled Chicken Florentine Spaghetti
Instructions
1.Use 1 tablespoon oil to coat the grill rack, then heat to medium-high.

2.Season chicken with salt and pepper. Grill on each side until cooked through (165-174 degrees F). Remove and set aside for 5-10 minutes then thinly slice into bite-size pieces.

3.Cook the spaghetti according to package directions to al dente. Reserve 1/2 cup of the pasta water before draining.

4.Meanwhile heat a large nonstick skillet over medium-low heat and add remaining 2 tablespoons oil. Add garlic and cook until fragrant; whisk in flour and cook 2 minutes. Slowly whisk in milk and broth, bring to a simmer and cook 3 minutes, stirring often.

5.Stir in Parmesan then the spinach, tomatoes, chicken and spaghetti. Toss until the spinach wilts and everything is coated with sauce adding some of the reserved pasta water if needed. Season with salt and pepper to taste.

6.Serve immediately with Parmesan cheese.