Creamy corn and chicken meatball pasta

This creamy pasta is the ultimate comfort food for those chilly winter evenings. Ready in 30 minutes, it will be your new go-to.

4

10m

20m

Ingredients

  • 550g pkt Coles Chicken Sage & Thyme Sausages, casings removed
  • 300ml light thickened cream
  • 1 cup (160g) frozen corn kernels
  • 1 large lemon, rind finely grated, juiced
  • 375g pkt fresh fettuccine

Method

STEP 1

Use your hands to roll the sausage meat into 24 meatballs. Heat a large deep frying pan over medium heat and spray with olive oil spray. Cook half the meatballs, turning occasionally, for 5 mins or until golden all over. Transfer to a plate. Repeat with the remaining meatballs. Wipe the pan clean with paper towel.

STEP 2

Place the frying pan over medium heat and spray with olive oil spray. Return meatballs to the pan with the cream. Bring to a simmer. Reduce heat to medium-low and cook for 4 mins or until the sauce thickens slightly. Add the corn and cook for 4 mins, stirring occasionally, or until the corn is tender. Stir in the lemon juice and lemon rind.

STEP 3

Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.

STEP 4

Divide the pasta and meatball mixture among serving bowls. Season to serve.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.