6
Easy
30 minutes
40 minutes
Combine the chicken, bacon, Parmesan, garlic, thyme, egg and seasoning. Gradually mix in the breadcrumbs.
Roll the mixture into balls, about 4 cm in diameter, and dust each in flour.
Sear in a little olive oil until browned, then transfer, along with the pan juices, to a saucepan. Add the red-pepper sauce, cover and simmer for 2 minutes over a low heat.
Serve immediately spooned over the hot pasta, sprinkled with a little grated Parmesan.
To make the roast red-pepper sauce, soften the onion and garlic in a little olive oil. Add the thyme and pesto and cook for 5 minutes. Add the tomatoes and season. Reduce the heat and simmer for 15 minutes, stirring occasionally. Stir in the fresh parsley.
