Chicken mince balls with pasta

This recipe is from Jamie`s ministry of food!
I have made this dish using chicken mince instead of beef.

Ingredients for chicken:
Minced chicken- 500 gms,
Onion-1-finely chopped,
Garlic small- 6 to 7-minced,
Ginger- 1inch-shredded,
Dried rosemary- 1/2 tsp,
Oregano- 1/2 tsp,
Egg -1,
Cream cracker biscuit- 12- ( used 6 only ),
Fresh ground pepper- 1/2 tsp,
Mustard paste- 2tsp ( if using home made add 1/4 tsp vinegar)- optional),
Salt and pepper - to taste,
Olive oil for greasing the plate.

Tomato sauce:
Ripe tomatoes- 800 gms- chopped and pureed with the skin,
Tomato puree-( packet )- 4 tbsp,
Onion - 1- finely chopped,
Garlic-6 to 7 minced,
Sugar-2 tsp ( add according to the tartness of the tomatoes ),
Chilli flakes-1/2 tsp,
Balsamic vinegar- 2 tbsp,
Fresh black pepper- 1/4 to 1/2 tsp,
Salt to taste,
Fresh basil leaves- few springs,
Olive oil - 2 tbsp for sauce and for stir frying chicken balls.

Spaghetti- 500 gms.

Note: 
I halved the biscuits because beef has more fat then chicken,and it would have made the chicken hard.One egg and 6 biscuits are enough to bind the balls.
I have added ginger and onion in chicken mince to add more flavour!
 Added sugar to the desi tomatoes.

Method:
Break  the biscuits in a plastic bag and put in the blender.

Add  mustard paste,minced garlic,shredded ginger,dry chilli flakes,finely chopped onions,salt and pepper.

Run the blender for few seconds,then add the minced chicken and egg.

Run for few seconds,till mixed.

Take out in a bowl or plate and mix again using your hand.

Divide the mince into 4 balls.

Divide each ball into 6 small balls.
Total we will have 24 balls.

With wet hands make round balls and put them on a greased plate.
Cover with foil and put in the fridge for 1/2 hour to firm up.
As the chicken balls are in the fridge,we can make the tomato sauce.

Heat a heavy bottom deep pot and put 2 tbsp of olive oil.
Add the finely chopped onions.

Saute the onions till they light golden brown.
Add the minced garlic and red chilli flakes,as soon as they start to get colour,add the basil leaves and pureed tomatoes and 4 tbsp of packet tomato puree.

Add the balsamic vinegar.

Mix and add salt and pepper.
Taste and according to the tartness of the tomatoes add sugar.

Lower the heat when the sauce comes to boil.
Cover and let it cook for 1/2 hour.

Stir in between.
After 1/2 hour the sauce will be reduced to half.
The tomato sauce is ready.

Meanwhile heat another shallow pan on small size stove of your gas,add add few tbsp of oil to stir fry the mince balls.

Depending on the size of your pan,drop the balls in hot oil and stir fry each side for 5 minutes in  medium high heat.

( in total 8 to 10 minutes)
Once you put the balls in hot  oil ,do not stir them.( it will break).
After 5 minutes turn sides.

Once both sides are cooked and brown,stir them around to cook them evenly,( few seconds )

 ( check the doness by slicing one- there should not be no sign of pink in the center)

Stir fry the balls in batches.
Take them out in a plate.
Pour one ladle of the tomato sauce and 1/2 cup of warm water into the left over oil in the shallow pan.

Since the pan is already hot,you don't need to boil them,just add it to the pan of chicken and tomato sauce.

Add the fried chicken mince ball to the tomato sauce.

Let the sauce come to a boil,and then lower the heat and cover.

Let it cook for 5 to 7 minutes.

As the chicken is already cooked,let it simmer for 5 to 7 minutes.
Adjust seasoning, while the sauce is simmering.

Close gas after 5 to 7 minutes.
Consistency of the sauce is according to you.The sauce will thicken once it cools a little.
Once the chicken sauce is ready you can make the pasta.

Heat water in a deep pan.
Add 1 to 2 tsp of salt according to the quantity of pasta you intend to boil ( I have made one serving of pasta )
Once the water starts to boil add the pasta.

Cook the pasta according to the packet instruction.
Drain the pasta in a strainer and save some of the cooking water.

Spoon some sauce into a bowl and add a few tbsp of reserved water to it.

Mix this mixture to the pasta to loosen it.

Serve the pasta on a platter or bowl ,topping with sauce and chicken balls.

Sprinkle some basil leaves and grated cheese on top.
Enjoy while still hot.

Left overs can be kept in the fridge and can be eaten next day.
Serves 4

Basil pesto pasta with shredded chicken

Ingredients :
Pasta - 4 cups ,
Basil pesto sauce - 3/4 cup,
Boneless chicken breasts - 2 - poached and shredded ,
Broccoli  - 1 medium size - cut into small florets,
Green beans - 100 gms - chopped into small size ,
Garlic cloves - 6 small size or  2 big - chopped ,
Olive oil 2 tbsp,
Pasta seasoning - 1/4 tsp,
Chilli flakes - a pinch,
Salt and pepper ,
Parmesan cheese and basil leaves for topping ( optional ).

Method :
You can use any pasta of your choice .
Follow the instruction of  the boiling time of pasta .
 Add 1/2 tsp of salt  to the boiling water . 
I have used Calavita pasta and it took me 10 to 12 minutes to cook.
Do not rinse the boiled pasta with cold water  after boiling.
Add few drop of olive oil so that the pasta do not stick with each other .




Poaching of chicken breasts :

Heat water in pan and as it comes to boil ,lower the heat and add the chicken breasts .

Cover and let it simmer for 15 minutes .
Close gas and let it remain in hot water for another 5 minutes.
Take out the chicken pieces and slice with a knife to check if the chicken is cooked  from inside.
The chicken should be white and juices should be clear and runny .
If you see pink inside , then cook the  chicken  for few more minutes .
If you cook for too long then chicken will be hard.
Once the chicken is poached ,slice it into half .

Take two forks  and use one fork to hold the  chicken with your left hand and with use the other fork to  shredd the chicken into pieces.

You can use your fingers to shredd the chicken.
Keep aside the shredded chicken in a bowl.



 Vegetables :
Heat  pan and add 1 tbsp of olive oil.
Add chopped garlic.

As garlic turns light brown after 30 seconds, add the broccoli florets .

Stir the florets for few minutes in medium heat .
Add the chopped beans .

Add salt , pepper ,pasta seasoning and chilli flakes .
Cover with a lid for 3 to 4 minutes till the broccoli florets are cooked .

Add the pesto sauce and  shredded chicken  and stir until the vegetables are  evenly coated.

Toss in the pasta .

Close gas .
Mix well  till all the ingredients are evenly coated.

Taste seasoning.
You can enjoy this lovely green colour pasta warm or cold.
Sprinkle some grated parmesan cheese and basil leaves .
Serves 4