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Creamy Mushroom Pasta with Meatballs
Preparation and Cooking Time:
25 minutes
Serves:
4
Nutrition Information (Per Serving):
Energy: 416kcal
Carbohydrate: 53g
Protein: 23g
Fat: 12g
Ingredients:
Meatball:
250g chicken breast, minced
50g carrot, chopped
30g spinach, chopped
30g breadcrumb (can be replaced with 1 slice of toasted bread, crushed)
1 cube MAGGI chicken stock
Pasta:
200g macaroni (uncooked)
2 tbsp butter
2 tbsp flour
3 cloves garlic, minced
1 cup low fat milk
200g fresh button mushrooms, sliced
100g cherry tomatoes, halved
1 cube MAGGI Chicken stock
200ml water
Garnish & pairing:
60g French bean, blanched
4 slices watermelon
1 medium guava
Preparation:
- In a large bowl, mix well ingredients for meatball.
- Divide meatball mixture into 12 equal parts and roll them into balls.
- Pan fry meatballs over medium heat for about 6 minutes or until meatballs are fully cooked. Set aside.
- Boil macaroni in boiling water for 10 minutes or until al dente. Drain macaroni and mix with a little oil to prevent macaroni from sticking together. Set aside.
- In a pan, melt butter and sauté garlic and mushroom till fragrant.
- Lower the heat, sprinkle flour and stir well.
- Slowly pour in low fat milk and add chicken stock cube. Add water and simmer for 5 minutes.
- Add macaroni & meatballs, followed by cherry tomatoes.
- Garnish with french bean and serve hot.
Get your kids involved! Here are some tasks you can assign them:
- Get your kids to help wash the vege before it is ready to be cooked.
- Form meatballs with their palms before pan frying.
- Garnish with french bean before serving.