CREAMY CAJUN CHICKEN MEATBALLS
Tender chicken meatballs meet a rich and flavourful Cajun-infused cream sauce. Each perfectly seasoned meatball is a bite-sized delight, complemented by the velvety texture of the creamy sauce that carries a kick of Cajun spices.
PREP 10m
COOK 20m
TOTAL 30m
SERVES 2
Ingredients-
-400g chicken mince
-1 egg
-50g breadcrumbs
-1/2 tsp salt
-1/2 tsp pepper
-1 tbsp Cajun spices
Additional- 150g-200g Fusilli/ Penne Pasta, 2 tbsp double cream or cream cheese, parmesan, fresh basil.
How to-
Mix the above ( first list of ingredients) and roll into 12-15 meatballs.
Brown these in a little oil then remove and leave aside.
In the same pan add 1-2 garlic cloves finely sliced, once slightly golden, add a crushed tin of plum tomatoes & 1/2 tsp oregano.
In a separate pan boil either fusilli or penne - 150g regular size or 200g for bigger appetites, ensure water is salted.
To the tomatoes add 1 tsp Cajun spices and 2 tbsp of double cream.
Cream cheese is always my alternative if you need a lower fat choice. It’s not necessary to blend this but I like to blend until smooth.
Add the cooked pasta back in with some hot pasta water, top tip- don’t forget pasta soaks up sauces quickly so you may need more pasta water than you think!
Finally add the chicken meatballs back in to fully heat through.
Finish with finely sliced basil and fine grated Parmesan.