Monday, July 12, 2010

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.

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