Chicken Meatball Penne

Ingredients

• 250 g penne pasta
• 1 1/2 teaspoons olive oil
• 1 onion, finely chopped
• 4 garlic cloves, crushed
• 1 carrot, finely chopped
• 1 (185 ml)  cans evaporated milk
• 1 cup frozen peas
• salt, to taste
• fresh ground black pepper, to taste
• 100 g feta, crumbled
• fresh sage leaf, to garnish

Chicken meatballs

• 500 g ground chicken (Americans) or ground chicken (Australians)
• 2 garlic cloves, finely chopped
• 50 g fresh white breadcrumbs
• 1 tablespoon fresh chives, finely chopped
• 1 tablespoon fresh basil, finely chopped
• 2 tablespoons parmesan cheese, grated
• 1 egg, lightly beaten
• salt, to taste
• fresh ground black pepper, to taste
• 1/2 tablespoon unsalted butter

Directions

1. 1

   Cook pasta in a large pan of boiling, salted water until tender; drain; cover to keep warm.

2. 2

   To make the meatballs, combine the chicken, garlic, fresh breadcrumbs, chives, basil, parmesan and egg in a bowl, season to taste with salt and pepper, mix well and with floured hands, and shape the mixture into 12-16 meatballs, depending on the size of meatball you fancy.

3. 3

   Place the meatballs on a tray, cover loosely and chill for 30 minutes.

4. 4

   Heat the butter in a non-stick pan, over a medium heat, and sauté the meatballs, turning occasionally, for 6-8 minutes, or until they are lightly golden-brown all over and fully cooked; remove from the pan and cover to keep the meatballs to keep them warm.

5. 5

   Heat the oil in the pan, add the onion, garlic and carrot, and sauté until they have softened; add the milk and peas and bring to the boil; add the pasta; season to taste with salt and freshly ground black pepper; and cook until the pasta is hot.

6. 6

   Serve the pasta topped with the meatballs; sprinkle with the crumbled feta and garnish with sage.

7. 7

   To freeze: Make the recipe to the end of step 5. Divide the mixture among four ovenproof, freezer-proof (2-cup capacity) dishes; top with the meatballs and sprinkle with feta; cover tightly with plastic wrap; label and date and freeze for up to 2 months.

8. 8

   To serve: Thaw pasta in dishes in the refrigerator; remove the plastic wrap; place on an oven tray; cook in a hot oven (200°C) for about 45 minutes, or until hot, and garnish with sage.