Orecchiette with Mini Chicken Meatballs

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 +)

• 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.