Mince Chicken Balls, Saucy Spaghetti Pasta - Seriously Delicious

1. 1

   Add rice to a saucepan of boiling water and cook for 15-20 minutes, or as per rice packet instructions. Drain and rinse with cold running water.

2. 2

   In a bowl, combine the minced chicken, 1 chopped onion, parmesan, breadcrumbs, cooked rice and basil. Roll rounded tablespoons of the mixture into balls and place on a tray. Cover and refrigerate for 1 hour.

3. 3

   Coat a large frypan with the oil spray, add the extra 2 chopped onions and 1/4 cup of the chicken stock, stirring until the onions are soft.

4. 4

   Add the chicken balls to the pan, and cook - covered - for 10 minutes.

5. 5

   While the chicken balls are cooking, add the pasta to a large pot of boiling water and boil uncovered until 'al dente' (just tender) - or as per the pasta packet instructions. Drain and set aside.

6. 6

   Add the remaining stock and pasta sauce to the cooking chicken balls and simmer - covered - for a further 5 minutes.

7. 7

   Add the chopped parsley to the pan and simmer - uncovered - for another 10 minutes.

8. 8

   Serve the chicken balls and sauce over the pasta, and sprinkle with extra parmesan and parsley, if desired.

* Per serving · 4 servings · Values may vary.

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