Make chicken meat balls by adding chicken mince, paprika, ground coriander, dried oregano plus a pinch of salt and pepper to a bowl and mixing by hand until well combined.
In a casserole pan, bring about 2 tablespoons extra virgin olive oil to a medium heat. Using a spoon, roll chicken mixture into balls, adding them to the pan straight away to seal.
Turn chicken balls approximately every 30 seconds or so to evenly seal the outsides, moving each ball to the side of the pan once sealed to make room for more.
Once all of the chicken balls are in the pan and sealed, add the chopped onion to sauté.
Once onions are tender, add garlic and stir through.
Add the passata to the pan as well as the frozen peas, baby spinach and salt and pepper to season.
Allow to simmer so that the peas cook through and the spinach wilts.
While the chicken balls and sauce are simmering, bring a medium pot of water to the boil.
Once boiling add the mung bean fettuccine and boil until fettuccine is tender. Strain fettuccine using a colander before returning to the pot and tossing through some olive oil to prevent from sticking together.
To serve, add desired amount of fettuccine, chicken balls, sauce and steamed beans to each bowl and top with parmesan. Omit parmesan if dairy intolerant.