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Linguine with chicken meatballs
Pasta with jalapeño peppers, coriander and chicken gravy balls.
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Ingredients
Directions
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Slice the jalapeños and the stalks of the coriander. Keep the leaves separate.
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Remove the skin from the sausages and mix the meat with the chopped jalapeños and cilantro stalks. Roll 20 balls of the meat mixture.
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Heat the oil in a frying pan and fry the balls in 4 min. Brown. Scoop out of the pan with a slotted spoon and leave the shortening in the pan.
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Chop the onion. Halve the pointed peppers in the length and remove the seeds. Cut the flesh in thin strips.
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Fry the onion, bell pepper and piccadillo in the remaining shortening for 5 minutes on medium heat.
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Add the tomato cubes and the balls and simmer for 10 minutes with the lid on the pan over low heat. Season with pepper and salt.
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Meanwhile, cook the pasta according to the instructions on the packaging.
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Mix the linguine with the sauce and garnish with the trailed coriander leaves.
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Nutrition
520Calories
Sodium23% DV555mg
Fat23% DV15g
Protein48% DV24g
Carbs22% DV65g
Fiber20% DV5g
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