Chicken meatball stroganoff

Instructions

1. Place mince in a medium bowl. Season with salt and freshly ground black pepper. Roll level tablespoons of mince into balls. Combine sour cream and cornflour in a small bowl and set aside.
2. Heat half the oil in a large non-stick frying pan over medium-high heat. Cook meatballs, turning, for 5 minutes or until lightly browned. Transfer to a plate. Heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Add mushrooms and cook, stirring, for 2–3 minutes or until lightly browned.
3. Whisk tomato paste, wine and stock in a jug until combined. Add to pan and bring to the boil. Add meatballs and cook, turning, for 8–10 minutes or until meatballs are cooked through.
4. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
5. Stir sour cream mixture into stroganoff and cook for 1–2 minutes or until thickened. Divide pasta among plates and top with stroganoff.Sprinkle with parsley to serve.