Three words: Cheesy chicken pasta.
This satisfying pasta dish revels in umami mushroom notes and a generous sprinkling of cheese. Finish with finely chopped dill for additional fresh flavour.
- Combine the chicken, onion, garlic, lemon, egg, salt, pepper, parmesan and dill in a large bowl. Roll the mixture into walnut-sized balls. Refrigerate until ready to cook.
- Heat a little oil in a frying pan. Cook the chicken balls for 4 or 5 minutes each side until cooked. Set aside.
- Cook the pappardelle according to the packet instructions. Drain and reserve 1 cup of the cooking water.
- Heat the butter in a large frying pan while it cooks. Add the onion, garlic, and mushrooms, and cook slowly for a few minutes to soften. Add the cream and dill. Season, then toss through the pasta. Add a little of the pasta water if need be.
- Serve in bowls topped with chicken balls and a sprinkle of parmesan.
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