Chicken Half Moons


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

3 servings


  • 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


  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 (per serving)

621 Calories
16g Fat
84g Carbs
34g Protein
Nutrition Facts
Servings Per Recipe 3
Calories 621
% Daily Value *
Total Fat 16g 20%
Saturated Fat 7g 35%
Cholesterol 294mg 98%
Sodium 259mg 11%
Total Carbohydrate 84g 30%
Dietary Fiber 3g 12%
Total Sugars 3g
Protein 34g
Vitamin C 3mg 16%
Calcium 223mg 17%
Iron 7mg 37%
Potassium 376mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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