Creamy Chicken Meatball Pasta

Name: Creamy Chicken Meatball Pasta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Olivado olive oil; 1 pack Waitoa Chicken and Herb Sausages; ½ leek (finely sliced); 2 cloves garlic (minced); ½ cup Savignon blanc; 1½ cups chicken stock; 2 cups cream; 1 cup frozen peas; 2 tsp Superb Herb Thyme leaves; 2 tsp tarragon (chopped); 400 g Diamond dried pasta

This pasta dish is rich and moreish, with a hidden shortcut to get delicious meatballs! If you are short on time, this is the dish for you.

Print Pin Rate

Prep Time 15

Cook Time 30

Total Time 45

Course Dinner, Lunch

Servings people

Ingredients

Olivado olive oil
1 pack Waitoa Chicken and Herb Sausages
½ leek finely sliced
2 cloves garlic minced
½ cup Savignon blanc
1½ cups chicken stock
2 cups cream
1 cup frozen peas
2 tsp Superb Herb Thyme leaves
2 tsp tarragon chopped
400 g Diamond dried pasta

Instructions

Preheat a heavy based pan on a low to medium heat with a drizzle of olive oil.
To make the meat balls, cut an end off the sausages and squeeze the sausage meat in increments into the pan to create little meatballs. Cook until browned on all sides then remove from the pan and set aside.
Add another drizzle of oil to the pan, and add in the leek and garlic. Soften for 5-10 minutes, the deglaze with the white wine until reduced by half. Stir in the stock, followed by the cream, and simmer until thickened.
While the sauce is reducing, cook the pasta as per pack instructions.
Once the sauce has reduced, add the peas and herbs. Season to taste, then add the sauce and meatballs to the pasta and toss to coat. Serve immediately.