Tom Walton's Chicken & Ricotta Meatball Spaghetti

SERVES:

DIFFICULTY:
Easy

PREP TIME:
25

COOK TIME:
20

Ingredients

500 g lean chicken mince
1 tsp onion powder
1 tsp garlic powder
100 g reduced fat ricotta cheese deli style ricotta is firmer and less liquid
¼ cup almond meal
1 egg
2 cup fresh flat-leaf parsley finely chopped
300 g spaghetti
1 tbsp olive oil
2 clove garlic sliced
4 Swiss brown mushrooms sliced
1 lemon zest & juice
fresh flat-leaf parsley to serve
sea salt and ground black pepper
olive oil spray
silverbeet ½ bunch, roughly chopped

Tom Walton's Chicken & Ricotta Meatball Spaghetti

Method

Preheat oven to 230C and bring a large pot of water to a simmer.
In a bowl, combine the meatball ingredients (using only half the parsley) then roll into golf ball size balls, placing onto a lined baking tray. Spray lightly with the olive oil then bake for 15 minutes.
Add the spaghetti to the simmering water, cooking until al dente, according to packet instruction times.
Meanwhile, place a large frypan over a medium high heat. Add the olive oil, garlic and mushrooms with a pinch of salt. Cook, stirring often, for 2 minutes then add the lemon zest and silverbeet, cooking to wilt the silverbeet. Drain the pasta, reserving 1/3 cup cooking water and add the drained pasta to the fry-pan along with the meatballs, remaining parsley, pasta water and lemon juice. Toss well, seasoning to taste. Serve straight away while hot.

Notes

Recipe supplied by Chef Tom Walton.

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.

Nutritional information (per serve)