Creamy Pasta with Chicken Meatballs


  • 2 chicken breasts
  • 5 cloves of garlic
  • 1 teaspoon cumin
  • 1 teaspoon ground pepper
  • 1 teaspoon + 1 teaspoon Refined table salt
  • 1 teaspoon thyme
  • 1 teaspoon of  black pepper
  • 10 sprigs of parsley
  • 1 teaspoon butter
  • 2 tablespoons of olive oil
  • 3 tablespoons Breadcrumbs
  • Half a pack of cheddar cheese
  • 1 pack Pasta 
  • 1 pack of cream
  • 1 tablespoon of curry
  • 1 handful of raw almonds
  • Fresh onion


Place 2 pieces of chicken breast in the bowl of the food processor. Add 5 cloves of garlic, a teaspoon of cumin, ground pepper, salt, thyme, butter, 1 teaspoon of black pepper, 10 sprigs of parsley, 3 tablespoons of breadcrumbs and let it work. After it reaches a paste-like consistency, wet your hands and break off walnut-sized round pieces. Place half a pack of cheddar cheese in the middle, cut squarely in the middle, and shape the meatballs into a flat shape.

Heat 2 tablespoons of olive oil in the pan and start frying the meatballs. · Put 67,60 oz of hot water in the pasta pot and boil 1 packet of pasta for 8 minutes. Take the boiled pasta in a large pan, add 1 ladle of boiling water, 1 tablespoon of curry, 1 teaspoon of salt and 1 packet of cream and mix.

Put the pasta on your plates and arrange the meatballs on it. It is ready when sprinkled with finely chopped and roasted almonds and spring onions.

ENJOY YOUR MEAL

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