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.
- 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
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.
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.
Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
Divide the pasta and meatball mixture among serving bowls. Season to serve.