Chicken Half Moons

Chicken Half Moons

2 Reviews 1 Pic
OPABINIA
Recipe by  OPABINIA

“This yummy homemade stuffed pasta can be served a la carte or with a sauce. It makes an excellent meal or side dish.”

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Ingredients

Adjust Servings

Original recipe yields 3 servings

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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.

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Reviews (2)

Rate This Recipe
Mendi
7

Mendi

mmm delicious! My daughter and I made these this afternoon. I only had 3 eggs, so I put one less egg in the pasta mix. Still came out yummy!

Wanna be cook
6

Wanna be cook

:( This recipe ruined dinner. I had to make my husband sandwiches instead. Not a good recipe for people who do not like the taste of onion over chicken. It took too long to make and to get the flour consistency correct, was a science project. Not a good recipe for people who want some thing fast. :(

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Nutrition

Amount Per Serving (3 total)

  • Calories
  • 621 cal
  • 31%
  • Fat
  • 15.5 g
  • 24%
  • Carbs
  • 83.7 g
  • 27%
  • Protein
  • 34.1 g
  • 68%
  • Cholesterol
  • 328 mg
  • 109%
  • Sodium
  • 259 mg
  • 10%

Based on a 2,000 calorie diet

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