FETTUCCINE AND POACHED CHICKEN BALLS WITH PLUM TOMATO SAUCE

Ingredients:

100 Grams Fettuccine Pasta

150 Grams Ripe, Peeled, De-Seeded and Chopped Plum Tomatoes

4 to 5 Chopped Garlic Cloves

1 Medium Finely Chopped Onion
4 to 5 Basil Leaves

100 Grams Minced Chicken

1 Tbsp Chopped Celery

1 Leek Stem

1 Bay leaf

2 Tbsp Extra Virgin Olive Oil
Parmesan Cheese, For Serving

Salt And Pepper to Taste

Heat little olive oil in a pan. Add the chopped onion, garlic, leeks and Celery. Mix them well. Also add salt and pepper to taste. Remove the mixture from fire and bring it to a room temperature. Mix the   minced chicken. Roll the chicken into small balls. 


Put the stock in a separate pan and bring it to a boil. Add the chicken balls and poach gently until thoroughly cooked  which will be approximately 5 minutes. Remove with a slotted spoon. Keep them aside.

Now, heat 1 tablespoon of extra virgin olive oil in a non-stick pan. Then add the garlic and cook gently for about 1 minute until the garlic is lightly golden it leaves its aroma and its flavor is in the olive oil. Add chopped leek and tomatoes. Stir them well. Cook on a simmer flame for about 7 to 10 minutes or until the tomatoes are saucy. Finally, add the basil. Reduce the saucy liquid until thickened and the flavor is concentrated.

Cook fettuccine in a large pan of salted boiling water with a drop of oil, until it achieves al dente.

Meanwhile, heat half remaining olive oil in a large non-stick frying pan. Add the cooked tomato sauce and poached chicken balls. Season them well with salt and freshly ground pepper. Add the cooked pasta, Toss the pasta with the sauce for about 2 minutes over medium high flame constantly so that the pasta can absorb all the flavors of the sauce. Place the dish on a serving plate. Garnish with nice leaves of fresh basil. You can also have it with herbs Bread. Sprinkle grated Parmesan cheese on top.  Serve the dish hot.

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