For the Pasta and Meatballs

1. Cook 16 oz (450 g) fusilli pasta according to package directions.
2. In a bowl, combine 1 lb (450 g) lean ground chicken, 1/4 tsp (1.5 g) salt, 1/4 tsp (0.6 g) pepper, 1/4 tsp (0.3 g) dried oregano, 1 tbsp (2 g) finely chopped basil, 1/4 cup (30 g) unseasoned bread crumbs, and 1 egg white.
3. Form the mixture into 1-inch meatballs.
4. Heat 1 tbsp (15 ml) oil in a large skillet over medium-high heat (375°F/190°C).
5. Brown the meatballs on all sides.

For the Sauce

1. Melt 2 tbsp (28 g) unsalted butter in a saucepan over medium heat (300°F/150°C).
2. Add 3 cloves minced garlic and cook until fragrant.
3. Stir in 1 cup (240 ml) chicken broth and 1/2 cup (120 ml) whipping cream.
4. Add 1/3 cup (55 g) chopped oil-packed sun-dried tomatoes.
5. Simmer for 10 minutes.
6. Stir in 1/4 cup (25 g) grated Parmesan cheese.
7. Season with salt and pepper to taste.
8. Combine the cooked pasta and meatballs with the sauce.