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1
Cook pasta in a large pan of boiling, salted water until tender; drain; cover to keep warm.
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2
To make the meatballs, combine the chicken, garlic, fresh breadcrumbs, chives, basil, parmesan and egg in a bowl, season to taste with salt and pepper, mix well and with floured hands, and shape the mixture into 12-16 meatballs, depending on the size of meatball you fancy.
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3
Place the meatballs on a tray, cover loosely and chill for 30 minutes.
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4
Heat the butter in a non-stick pan, over a medium heat, and saute the meatballs, turning occasionally, for 6-8 minutes, or until they are lightly golden-brown all over and fully cooked; remove from the pan and cover to keep the meatballs to keep them warm.
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5
Heat the oil in the pan, add the onion, garlic and carrot, and saute until they have softened; add the milk and peas and bring to the boil; add the pasta; season to taste with salt and freshly ground black pepper; and cook until the pasta is hot.
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6
Serve the pasta topped with the meatballs; sprinkle with the crumbled feta and garnish with sage.
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7
To freeze: Make the recipe to the end of step 5. Divide the mixture among four ovenproof, freezer-proof (2-cup capacity) dishes; top with the meatballs and sprinkle with feta; cover tightly with plastic wrap; label and date and freeze for up to 2 months.
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8
To serve: Thaw pasta in dishes in the refrigerator; remove the plastic wrap; place on an oven tray; cook in a hot oven (200u00b0C) for about 45 minutes, or until hot, and garnish with sage.
