* Percent Daily Values are based on a 2000 calorie diet.
Feta and chicken meatballs in lemon spaghetti
A new pasta dish to add to your repertoire. These lighter meatballs use lean chicken and feta to create extra crust and flavour.
Cook Time20 minutesmins
Course: Main Course
Cuisine: Italian
Servings: 2
Calories: 787kcal
Author: Ian Haste
Ingredients
2chicken breasts
1garlic clove
15gbasil leaves
20gchives
80gfeta
1/2slice of wholemeal bread
4tspolive oil, plus a splash for the spaghetti
200gspaghetti
juice from 3/4 of a lemon
30gparmesan cheesegrated
1/2lemoncut into wedges
Salt and pepper
Method
Add the chicken breasts, half the garlic, three-quarters of the basil, salt and pepper, chives, feta and bread to a blender and mix into a rough mince (don’t overmix and add a dash of oil if sticking).
Take the mixture and roll into small balls around a ping-pong ball size. Add the oil and chicken meatballs to a heated frying pan and cook for about 10 minutes, turning regularly to get an even colour and cook all the way through. Remove and keep warm.
Meanwhile, add the spaghetti to a pan of boiling salted water and cook until al dente. Drain (reserving a little of the cooking water) and add to the frying pan over a high heat with a splash of oil and the lemon juice, the rest of the garlic and chopped basil. Add a splash of the reserved pasta water to loosen the sauce, then add half the grated Parmesan.
Serve the spaghetti with the meatballs, lemon wedges and a scattering of the remaining grated Parmesan.