Ingredients
Scale
- 16 oz. short pasta
- 1 lb lean ground chicken
- ¼ teaspoon salt
- ¼ teaspoon Pepper
- ¼ teaspoon Oregano
- 1 tablespoon basil chopped fine
- ¼ cup unseasoned bread crumbs
- 1 egg white
- 1 tablespoon oil
- 2 tablespoons unsalted butter
- 3 cloves of garlic (minced)
- 1 cup of chicken broth
- ½ cup whipping cream
- 1/3 cup oil packed sundried tomatoes (chopped)
- ¼ cup grated parmesan
- Salt and pepper to taste
Instructions
- Cook pasta according to package instructions and set aside.
- In a large bowl combine the chicken with salt, pepper, oregano, basil, bread crumbs, and egg white.
- Use your hands to mix well and then form balls about 2 inches in diameter.
- In a large skillet, heat oil over medium high heat. Add meatballs and cook for about 6 to 8 minutes, while turning frequently. They should be browned on all sides and cooked through.
- Remove the meatballs from the pan and set aside.
- Add the butter to the pan and let it melt. Add the garlic and cook until it becomes fragrant, about 1 to 2 minutes.
- Add the broth and use a wooden spoon to scrape the browned bits from the bottom of the pan.
- Stir in the sundried tomatoes, cream and parmesan.
- Bring to a boil, and then reduce to a simmer and cook for about 3 minutes or until the sauce thickens.
- Add salt and pepper to taste.
- Return the meatballs to the pan tossing well to coat. Remove from heat and stir in the pasta. Serve immediately.
- Category: Primi