Theo’s Roman chicken meatballs, creamy mushroom stroganoff sauce, farfalle pasta
INGREDIENTS
24 Theo’s Roman chicken meatballs
500g farfalle pasta
300g closed cup mushrooms, sliced
1/2 bunch of fresh parsley, finely chopped
1 large white onion, diced
200g sour cream
1 knob of butter
1/2 cube of chicken stock
250ml boiling water
1 tbsp plain flour
1 tbsp Dijon mustard
Salt & pepper to taste
METHOD
Cook pasta according to packet instruction. Cook meatballs in the oven for 20 minutes at 180°C. Heat butter in a frying pan, add onions and cook until golden. Add mushrooms and cook until softened. Sprinkle with flour and stir well. Whisk sour cream, dijon mustard and stock together, then stir into the pan. Add half of the parsley, season and cook over a medium heat for around 5 minutes. Garnish with remaining parsley and serve with farfalle pasta.
SERVES 4