Chicken Meatball Cacciatore

Method 

Combine chicken, herbs, onion and breadcrumbs in a bowl. Season. Roll tablespoons of mixture into balls. Heat oil in a saucepan over moderately high heat. Cook and turn meatballs for 5 minutes or until browned. Add tomato and 1⁄2 cup water; simmer over moderately low heat for 6 minutes or until reduced slightly. Add zucchini; cook for 3 minutes or until meatballs are cooked.

Meanwhile, cook pasta in a pan of salted boiling water for 10 minutes or until tender; drain.

Stir olives into meatball mixture. Sprinkle with herbs. Serve meatballs on pasta.

 

Nutrition/Serve:

2951kJ; 20g fat (4g sat); 40g protein; 87g carbohydrate; 8g fibre

 

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