Chicken dumplings with linguine
Chicken dumplings with linguine
Love to add a pasta dish to my TTI food weeks, and this week is no exception. When it comes to meatballs or meat dumplings, pork and beef are usually the popular meat of choice. So, I thought it would be fun to cook a recipe where chicken is the key meat. This pasta dish with CHICKEN DUMPLINGS is great dish, giving a different angle to pasta and meatballs.
[ingredients title=”Ingredients”]
- 500g Chicken mince
- 2 eggs, beaten
- 2 tbsp breadcrumbs
- 2 tbsp parsley, finely chopped
- 1 garlic clove, peeled and crushed
- Handful of basil leaves, chopped
- Grated nutmeg
- Olive oil
- 2 lemon, juice and zest
- 500g Linguine
- 50g parmesan, grated
[/ingredients]
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- Combine and blend all the mixture well together
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- Shape the mixture into little dumplings
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- Fry them until golden brown all over in olive oil
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- Add the lemon juice and zest. Heat through gently
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- In the meantime, cook the linguine
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- Drain the pasta, and add to th dumplings. Serve with grated parmesan.
[directions title=”Directions”]
- Combine and blend the chicken mince, breadcrumbs, egg, parsley, basil, onion and nutmeg
- Shape into little dumplings
- Fry and brown in olive oil. Ensure the dumplings are cooked through.
- Add the lemon juice and zest. Warm through gently on a low heat.
- Cook the pasta, drain, reserving some of the pasta water.
- Add the pasta to the dumplings, add the pasta water and give it a good stir.
- Serve with grated parmesan and black pepper
[/directions]
