Ingredients
- 4 chicken breast fillets
- 50g baby spinach, chopped
- ½ red onion, chopped
- 2 Tbsp (30ml) chutney
- 1 Tbsp (15ml) oil
- 700g noodles
- 4 garlic cloves, chopped
- 1 cup (250ml) hot chicken stock
- a handful of peas
- a handful of coriander, chopped
salt and pepper
Method
- Place the chicken, spinach, onion, chutney, salt, and pepper into a food processor, and blitz.
- Roll the chicken mixture into small balls and set aside.
- Heat a large pan with oil and brown the chicken balls. Remove and set aside.
- In the same pan, add the noodles, garlic, and stock over medium-high heat.
- Simmer for 5 minutes, or until the noodles are tender and perfectly cooked.
- Add the chicken balls, peas, and coriander.
- Ensure the chicken is thoroughly heated through before serving.
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