Pasta nests with chicken meatballs and chanterelles

Ingredients

The main

Minced Chicken 500 gr
Chanterelles 150 gr
Pasta nests 6 pcs.
Onion 1 pc.
Egg 1 pc.
Breadcrumbs 3 tbsp
Dill 1/2 beam
Salt to taste

For the sauce

Chicken broth 2 tbsp.
Cottage cheese for sandwiches 2 packs of 100 g
Cream 30% 1/4 Art.
Nutmeg 1 tsp
Salt to taste
Dill to taste
Marjoram to taste

Main Ingredients Mushrooms, Nuts
Serving 3 servings

Inventory:

baking dish, spoon, stewpan

Cooking:

Step 1: Cooking Meatballs.

Cut the onion into small pieces, fry it in oil until soft, cool slightly and mix with minced chicken.
Wash and chop the chanterelles, fry them briefly in oil for 5-8 minutes, just like onions, and then add to the mincemeat.
Add the egg, dill, breadcrumbs, salt and pepper to the minced meat. Mix until smooth.
With wet hands, blind the meatballs the size of a small apple and place the pasta nests spread in a baking sheet on top.

Step 2: prepare the sauce.

In a saucepan, heat the chicken stock, add cream and reduce heat, making it slow. Stir, salt, add nutmeg and cheese. Stir until the cheese is completely dissolved. Remove from heat. Cool a little and pour into a baking sheet with meatballs and pasta nests. Sprinkle the dill on top of the dish.