Linguine with chicken meatballs

Name: linguine with chicken meatballs
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Italian
Ingredients: 1 el jalapeño pepper in pot; 15 g fresh coriander; 4 Chicken Sausages; 2 el peanut oil; 1 onion; 2 red pointed pepper variation possible; 1 el picadillo; 400 g tomato cubes; 300 g The Cecco Linguine n ° 7 pack 500 g

Pasta with jalapeño peppers, coriander and chicken gravy balls.

Ingredients

Directions

Slice the jalapeños and the stalks of the coriander. Keep the leaves separate.
Remove the skin from the sausages and mix the meat with the chopped jalapeños and cilantro stalks. Roll 20 balls of the meat mixture.
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.
Chop the onion. Halve the pointed peppers in the length and remove the seeds. Cut the flesh in thin strips.
Fry the onion, bell pepper and piccadillo in the remaining shortening for 5 minutes on medium heat.
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.
Meanwhile, cook the pasta according to the instructions on the packaging.
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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