Pasta with Chicken Balls

How to prepare

1. Mix the minced chicken with black pepper, coriander powder, garlic and breadcrumbs until it forms a homogenous mixture. Divide the mixture into equal portions. Shape each portion into small balls.
2. Warm olive oil in a large non stick-frying pan and cook the chicken balls in batches for 5-7 minutes or until they become golden brown. Remove from pan.
3. Add the onions to the pan and cook them for 5 minutes or until they become tender. Add the tomatoes, MAGGI Less Salt Chicken Stock cubes, water and oregano.
4. Return the chicken balls to the pan. Bring the ingredients to a boil, then cover and simmer over low heat for 15-20 minutes.
5. Sprinkle chopped parsley.
6. Serve with the cooked pasta.