from "Giada at Home" cookbook. Orecchiette means "little ears" in Italian and that is what these noodles look like!
Orecchiette with Mini Chicken Meatballs: serves 8 (12 points +)
Bring a large pot of water to a boil and cook pasta until tender.
In a bowl, combine the ground chicken with bread crumbs, egg beaters, parsley, ketchup, cheese, salt and pepper. Form into 40 small meatballs.
Heat a large nonstick skillet coated with cooking spray. Cook meatballs 2 minutes per side or until browned. Add the chicken broth and tomatoes. Bring to a boil. Cover and reduce heat to low. Simmer until tomatoes are tender and chicken is cooked through.
Drain pasta and place in a large serving dish. Sprinkle with 1/4 c. cheese. Toss to coat. Add the meatball mixture and mozzarella balls. Toss to coat. Garnish with remaining Parmesan or Romano cheese.
- 1 lb. Orecchiette pasta ( I found this at Woodman's in the dry pasta aisle, but if you cannot find it, use medium shell noodles)
- 1/4 c. plain bread crumbs
- 1/2 c. egg beaters
- 4 tsp. dried parsley
- 1 T. ketchup
- 3/4 c. grated Romano or Parmesan cheese
- 3/4 tsp. each of salt and pepper
- 1 lb. ground chicken ( 93% lean)
- 1-1/2 c. FF chicken broth
- 4 c. cherry or grape tomatoes, halved
- 1/2 c. grated Parmesan or Romano cheese
- 8 oz small mozzarella balls, halved
Bring a large pot of water to a boil and cook pasta until tender.
In a bowl, combine the ground chicken with bread crumbs, egg beaters, parsley, ketchup, cheese, salt and pepper. Form into 40 small meatballs.
Heat a large nonstick skillet coated with cooking spray. Cook meatballs 2 minutes per side or until browned. Add the chicken broth and tomatoes. Bring to a boil. Cover and reduce heat to low. Simmer until tomatoes are tender and chicken is cooked through.
Drain pasta and place in a large serving dish. Sprinkle with 1/4 c. cheese. Toss to coat. Add the meatball mixture and mozzarella balls. Toss to coat. Garnish with remaining Parmesan or Romano cheese.
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