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Creamy Mushroom Pasta with Chicken Meatballs
This dish has been optimized for 6 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
Step1 of 8: Minced Chicken, Breadcrumbs, Mixed Herbs, Chilli Flakes, MAGGI® Chicken Stock Cube, Garlic, Carrot, Basil
Firstly, prepare the meatballs by combining all the ingredients together. Roll the mince mixture and form into balls.
Step2 of 8
Pan-fry the meatballs until golden brown for about 8-10 minutes. Set aside.
Step3 of 8: Spaghetti
You can now prep the pasta. Add ¼ teaspoon of salt to a large pot of water and bring it to a boil. Cook the pasta in it according to the instructions on the packet.
Step4 of 8
When the pasta is cooked, drain and set aside. Toss it with a little olive oil to prevent the pasta from sticking together.
Step5 of 8: Unsalted Butter, Olive Oil, Garlic, Fresh Button Mushrooms
Heat olive oil and butter in a saucepan. Sauté chopped garlic until slightly brown and then, add in the mushrooms and cook until tender.
Step6 of 8: Cooking Cream, Parsley, MAGGI® Chicken Stock Cube, Water, Black Pepper
Next, pour in cream, add in MAGGI® Chicken Stock Cube and water. Let the mixture simmer for 5 minutes. Season with ground black pepper, add chopped parsley if desired and give it a quick stir before turning off heat.
Step7 of 8
Toss in pasta, the chicken meatballs and coat with pasta sauce.
Step8 of 8: Parsley, Parmesan Cheese
Divide pasta into individual plates, sprinkle with additional chopped parsley if desired and sprinkle a fine grating of Parmesan cheese. Enjoy!