Neven Maguire's Italian Style Chicken Meatballs with Tagliatelle

INGREDIENTS

• 1 Pack Simply Better Irish Corn Fed Chicken Breast Fillets, roughly chopped (450g)
• 1 Pack Basil
• 4 Garlic Cloves, peeled and roughly chopped
• 1 Simply Better Irish Corn Fed Free Range Egg
• 40g Simply Better Rustic Sourdough Breadcrumbs
• 1 Jar Simply Better Mixed Italian Antipasti
• 300g Simply Better Italian Bronze Die Tagliatelle Pasta Di Gragoano Pgi (6 nests)
• 1 Jar Simply Better Italian Sweet Yellow Datterini Tomatoes
• 1 Pack Simply Better Parmigiano Reggiano PDO Shavings
• Simply Better Achill Island Sea Salt & Freshly Ground Pepper

METHOD

1. First make the meatballs, put the chicken into a food processor. Strip off the basil leaves, reserving a handful for garnish and add the rest with the garlic, egg, breadcrumbs and season to taste. Pulse the chicken mixture until evenly combined and then using wet hands shape into 20 meatballs. These can now be covered and chilled until ready to cook.
2. Drain the antipasti, reserving the oil and roughly chop the artichokes and sundried tomatoes and put them into a bowl with the olives to use in the sauce.
3. When ready to serve, cook the tagliatelle in a large pan of boiling salted water for 10 minutes until ‘al dente’.
4. Put a sauté pan with 2 Tbsp. of the reserved oil on a medium heat. Once hot add the meatballs and sauté for 3-4 minutes until golden brown, turning them with a tongs. Add the tomatoes and season to taste, then stir in the chopped antipasti. Simmer gently for another 2-3 minutes until the meatballs are cooked through.
5. Drain the pasta and reserve a small cupful of the cooking water, then using a tongs fold into the meatballs and sauce, adding a little of the cooking water if you think it needs it. Divide among bowls and shred the reserved basil to scatter on top. Finish with a generous helping of the Parmesan shavings before serving.