Mince Chicken Balls, Saucy Spaghetti Pasta - Seriously Delicious - cooking recipe

Ingredients

1/3 cup rice
1 kg chicken breast fillet, skin removed and minced
1 medium onion, finely chopped
1/4 cup grated parmesan cheese
1/2 cup stale breadcrumbs
1 tablespoon fresh basil, chopped
20 ml olive cooking spray
2 medium onions, chopped extra
500 g spaghetti
1 1/2 cups chicken stock
2 (500 ml) bottles pasta sauce
1 tablespoon chopped parsley

Preparation

Add rice to a saucepan of boiling water and cook for 15-20 minutes, or as per rice packet instructions. Drain and rinse with cold running water.
In a bowl, combine the minced chicken, 1 chopped onion, parmesan, breadcrumbs, cooked rice and basil. Roll rounded tablespoons of the mixture into balls and place on a tray. Cover and refrigerate for 1 hour.
Coat a large frypan with the oil spray, add the extra 2 chopped onions and 1/4 cup of the chicken stock, stirring until the onions are soft.
Add the chicken balls to the pan, and cook - covered - for 10 minutes.
While the chicken balls are cooking, add the pasta to a large pot of boiling water and boil uncovered until 'al dente' (just tender) - or as per the pasta packet instructions. Drain and set aside.
Add the remaining stock and pasta sauce to the cooking chicken balls and simmer - covered - for a further 5 minutes.
Add the chopped parsley to the pan and simmer - uncovered - for another 10 minutes.
Serve the chicken balls and sauce over the pasta, and sprinkle with extra parmesan and parsley, if desired.