Chicken Meatballs with Rocket and Fettucine
dinepic
Serves 2
   Quarter small onion, very finely chopped
   300g lean minced chicken
   2 tablespoons breadcrumbs
   1 tablespoon toasted pine nuts
   2 tablespoons chopped basil leaves
   1 tablespoon finely grated orange zest
   1 tablespoon cold water
   Plain flour
   1 tablespoon olive oil
   100g small button mushrooms
   1 cup Italian-style tomato sauce
   Salt
   Freshly ground black pepper
   150g fresh fettucine
   1 cup rocket

To make the meatballs, place the onion, chicken mince, breadcrumbs, pine nuts, basil, zest and water in a large mixing bowl and use your hands to mix everything together well. Divide into walnut-sized portions and shape into balls. Coat lightly with flour.
   Heat the olive oil in a non-stick frying pan and brown the meatballs in batches over a medium heat for 5 to 6 minutes. As they cook, remove the meatballs from the pan and set aside. Add the mushrooms to the pan and cook for 3 minutes. Season to taste with salt and pepper, then return the meatballs to the pan and warm through.
   Meanwhile, cook the pasta in a large saucepan of boiling salted water until al dente.
Drain the pasta and divide between 2 plates or shallow bowls. Top with a handful of rocket then spoon on the meatballs and sauce. Serve straight away.

* From: Recipes for a Great Life, by Gabriel Gaté and Dr Rob Moodie, Hardie Grant
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