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Linguine with chicken meatballs
 
 
4 ServingsPTM40 min

Linguine with chicken meatballs


Pasta with jalapeño peppers, coriander and chicken gravy balls.

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Directions

  1. Slice the jalapeños and the stalks of the coriander. Keep the leaves separate.
  2. Remove the skin from the sausages and mix the meat with the chopped jalapeños and cilantro stalks. Roll 20 balls of the meat mixture.
  3. 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.
  4. Chop the onion. Halve the pointed peppers in the length and remove the seeds. Cut the flesh in thin strips.
  5. Fry the onion, bell pepper and piccadillo in the remaining shortening for 5 minutes on medium heat.
  6. 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.
  7. Meanwhile, cook the pasta according to the instructions on the packaging.
  8. Mix the linguine with the sauce and garnish with the trailed coriander leaves.


Nutrition

520Calories
Sodium23% DV555mg
Fat23% DV15g
Protein48% DV24g
Carbs22% DV65g
Fiber20% DV5g

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