Chicken Half Moons
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Description
This yummy homemade stuffed pasta can be served a la carte or with a sauce. It makes an excellent meal or side dish.
Ingredients
- 1 skinless, boneless chicken breast half
- 1 onion, chopped
- ½ cup cubed Cheddar cheese
- 2 ½ cups all-purpose flour
- 3 eggs
- 1 cup water
- 1 egg
- 1 tablespoon water
Directions
- 1. Lightly grease a large skillet and cook chicken until no longer pink; remove and reserve.
- 2. In a food processor, add onion to puree, then add cheese to puree. Add chicken and puree a final time.
- 3. In a large bowl, add flour and make a well in the center. Add eggs and mix well; add water and adjust with flour and water as needed. Dough should be elastic, but not sticky.
- 4. In a small bowl, beat 1 egg and add one tablespoon of water. On a floured surface, roll out dough until it is 1/4 inch thick or almost paper thin. Cut out 2 inch circles and brush with egg and water mixture. Place 1 teaspoon of stuffing in the middle of the circle and fold over. Seal the half moon by crimping the edge.
- 5. Bring a large pot of lightly salted water to a boil. Add half moons and cook for 2 to 3 minutes or until al dente; drain and serve.
Nutrition Facts
serving: 3 servings
calories: 621.1 kcal
carbohydrates: 83.7 g
protein: 34.1 g
saturated fat: 7 g
cholesterol: 293.9 mg
sodium: 259.2 mg
fiber: 3.4 g
sugar: 2.5 g