Pasta alla pizzaiola with tender chicken meatballs

Name: pasta alla pizzaiola with tender chicken meatballs
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g minced chicken; 2 el peanut oil; 300 g Macaroni; 2 onion; 2 toe garlic; 400 g mushrooms; 120 g black olives without pit; 350 ml tomato frito business suit; 1,5 tl dried oregano; 200 g fresh spinach; 125 g Mozzarella

Macaroni grande alla pizzaiola with olives, mushrooms, tender chicken meatballs and mozzarella.

Ingredients

Directions

Bring a generous pot of water to the boil. Meanwhile, rotate 12 balls the size of a walnut with moist hands of the minced chicken.
Heat the oil in the frying pan and fry the balls for 7 min. On medium heat around golden brown.
Meanwhile, when the water is boiling, add the macaroni to the pan. Cook in 10 minutes until al dente. Drain.
Meanwhile, clean the onions and garlic and cut finely. Gently wipe the mushrooms with kitchen paper and cut into pieces.
Add the onion, garlic and mushrooms to the balls and fry for another 3 minutes.
Meanwhile, halve the olives. Add the tomato frito and oregano to the vegetables and balls in the frying pan and bring to the boil.
Turn down the heat and pour in the spinach and olives.
Divide the macaroni over deep plates and spoon the sauce on it. Tear the mozzarella into pieces and divide.