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Ready, Steady, Spaghetti
by Lucy Broadhurst

Serves 4

Tomato Sauce:

• 1 teaspoon olive oil
• 2 garlic cloves, crushed
• 3½ cups (28 ounces) canned crushed tomatoes

Chicken Meatballs:
• 1 pound ground chicken
• 2 garlic cloves, crushed
• 1/4 cup fresh bread crumbs
• 2 tablespoons chopped fresh basil
• 1/4 teaspoon cayenne
• 1 tablespoon olive oil
• 2 tablespoons chopped fresh basil
• 1 pound spaghetti
• 2 tablespoons grated Parmesan cheese

1. To make the tomato sauce, heat the oil in a large nonstick saucepan over medium heat. Add the garlic and cook for 1 minute, or until just turning golden. Add the tomatoes and season. Lower the heat and simmer for 15 minutes, or until thickened.

2. Line a baking sheet with waxed paper. To make the meatballs, combine the chicken, garlic, bread crumbs, basil, and cayenne in a large bowl and season.

3. Using damp hands, roll tablespoons of the mixture into balls and place on the baking sheet.

4. Heat the olive oil in a skillet over medium heat. Cook the meatballs in batches, turning, for 3 to 4 minutes, or until golden. Transfer the meatballs to the sauce and simmer for a further 10 minutes, or until cooked through. Add the basil.

5. Meanwhile, cook the spaghetti in a large saucepan of boiling water for 10 minutes, or until tender. Drain well. Toss the spaghetti with the meatballs and sauce and serve with the grated Parmesan cheese.


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