Pasta with Chicken Balls

Ingredients

½ kg chicken, minced

¾ teaspoon ground black pepper

1½ teaspoons ground coriander

2 cloves garlic, crushed

1 tablespoon fresh breadcrumbs

1 tablespoon olive oil

1 large onion or 200 g, chopped

4 medium tomatoes or 600 g, peeled and chopped

2 cubes MAGGI® Chicken Less Salt Bouillon

1½ cups water or 375 ml

1 tablespoon dried oregano

1 tablespoon fresh parsley, chopped

500 g pasta, cooked, any of your choice

Preparation

Mix the minced chicken with black pepper, coriander powder, garlic and breadcrumbs until it forms a homogenous mixture. Divide the mixture into equal portions. Shape each portion into small balls.

Warm olive oil in a large non stick-frying pan and cook the chicken balls in batches for 5-7 minutes or until they become golden brown. Remove from pan.

Add the onions to the pan and cook them for 5 minutes or until they become tender. Add the tomatoes,MAGGI® Chicken Less Salt Bouilloncubes, water and oregano.

Return the chicken balls to the pan. Bring the ingredients to boil, then cover and simmer over low heat for 15-20 minutes.

Sprinkle chopped parsley.

Serve with the cooked pasta.