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6 pax   40 minutes

Good to Know

Mushrooms are low in carbohydrates, high in fibre and are also an excellent source of B vitamins. Choose mushrooms that are firm, plump and free from bruises with no visible moisture on the outside. Avoid slimy or spotted mushrooms.

Ingredients

For the Meatballs:
500 g minced chicken
½ cup breadcrumbs
1 teaspoon mixed herbs
1 teaspoon chilli flakes
1 cube MAGGI® Chicken Stock Cube
2 cloves garlic
1 carrot, diced
2 stalks basil, finely chopped
For the Pasta:
250 g spaghetti or linguine
1 tablespoon unsalted butter
1 tablespoon extra virgin olive oil
3 cloves garlic, chopped
200 g fresh button mushrooms, sliced
½ cup whipping or cooking cream
2 tablespoons chopped parsley (optional)
1 cube MAGGI® Chicken Stock Cube
200 ml water
ground black pepper to taste
grated Parmesan cheese to serve (optional)

Preparation

1. Firstly, prepare the meatballs by combining all the ingredients together. Roll the mince mixture and form into balls.

2. Pan-fry the meat balls until golden brown for about 8-10 minutes. Set aside.

3. You can now prepare 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.

4. When the pasta is cooked, drain and set aside. Toss it with a little olive oil to prevent the pasta from sticking together.

5. Heat olive oil and butter in a saucepan. Sauté chopped garlic until slightly brown and then, add in the mushrooms and cook until tender.

6. 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.

7. Toss in pasta, the chicken meatballs and coat with pasta sauce.

8. Divide pasta into individual plates, sprinkle with additional chopped parsley if desired and sprinkle a fine grating of Parmesan cheese. Enjoy!

Nutritional Info

Energy 409 kcal

Protein 24g

Fat 17g

Carbs 40g

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