Green pasta with chicken meatballs

A colourful chicken pasta dish that makes a perfect family friendly supper

4 portions


450g minced chicken

600g frozen peas

50g fresh baby spinach

250g spaghetti

160ml chicken stock (or 1/2 chicken stock cube in 160ml water)

250ml Alpro Soya Cuisine

1 tbsp of curry powder

pepper and salt

Made with


1. Start by making the chicken meatballs. Season the minced chicken with salt and pepper, then divide into 16 equal portions and roll into balls. Fry them until they are golden brown.
2. Heat the chicken stock in a pan, add the frozen peas and simmer until tender. Add the Alpro Soya Cuisine and the spinach and cook until the spinach has wilted, then season to taste with the curry paste, pepper and salt.
3. Cook the pasta al dente and blend the sauce until it is smooth.
4. Once the pasta is cooked, mix in the sauce and add the chicken meatballs. Finish off with a few chopped spinach leaves or green coriander and serve piping hot.