Sun Dried Tomato Pasta with Chicken Meatballs
User Reviews
5.0
3 reviews
Excellent
Sun Dried Tomato Pasta with Chicken Meatballs
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These cheesy chicken meatballs are loaded with plenty of spices, a few herbs and tons of cheese, then added to a cheesy sauce and it’s like a match made in Italian food heaven. Each bite is better than the last and you’ll want to keep it in the dinner rotation on a weekly basis!
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Ingredients
For the Meatballs
- 1 pound ground chicken or turkey
- ½ cup grated Parrano cheese
- ⅓ cup panko breadcrumbs
- 2 eggs
- ¾ teaspoon salt
- ¾ teaspoon freshly cracked black pepper
- ½ teaspoon oregano
- ½ teaspoon parsley
- ½ teaspoon red pepper flakes
- ½ cups flour
- ½ cup olive oil
For the Pasta and Sauce
- 1 pound penne pasta
- 1 tablespoon olive oil
- 4 large garlic cloves finely chopped
- 1 cup chopped drained oil-packed sun-dried tomatoes
- 1 cup whipping cream
- 1 roasted red pepper drained, chopped
- ½ teaspoon dried crushed red pepper
- 1 cup chopped fresh basil leaves
- 1 cup grated Parrano cheese
Instructions
For the Meatballs
- In a large mixing bowl, combine the chicken, Parrano, bread crumbs, eggs, salt, pepper, oregano, parsley and red pepper flakes. Carefully combine everything with your hands until the ingredients are evenly mixed.
- Form the ground chicken mixture into small meatballs, each the size of a golf ball. Dredge each meatball in the flour to lightly coat it and gently tap off any excess flour. Heat the olive oil in a large heavy bottom skillet over medium high heat. Once the oil is hot, add half of the meatballs and sauté for 3-4 minutes, turning every so often to brown the outside and then continue cooking through for about 6 minutes more. Once the meatballs are cooked, remove them from the oil and repeat the process with the remaining meatballs.
For the Pasta and Sauce
- Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté 1 minute. Add sun dried tomatoes, cream, red peppers and crushed red pepper; simmer over medium heat 2 minutes. Stir in ½ cup basil and simmer 1 minute longer. Remove from heat, let cool, then transfer to a blender and puree for 1 minute until smooth. Season with salt and pepper.
- Cook the pasta according to the package directions. Drain, reserving ½ cup pasta cooking liquid. Return pasta to pot. Add sauce, cheese and toss to coat. Add enough reserved cooking liquid to pasta to moisten if needed. Season with salt and pepper. Add the meatballs back into the pot and heat through. Garnish with basil and extra Parrano cheese.
Notes
- Wanting to save time in the future? Double up on the meatball ingredients and freeze the second batch. Then proceed with the sauce instructions when you are ready to serve that extra bag full!
Nutrition Information
Show Details
Calories
928kcal
(46%)
Carbohydrates
81g
(27%)
Protein
39g
(78%)
Fat
51g
(78%)
Saturated Fat
19g
(95%)
Polyunsaturated Fat
5g
Monounsaturated Fat
24g
Trans Fat
0.1g
Cholesterol
181mg
(60%)
Sodium
908mg
(38%)
Potassium
1332mg
(38%)
Fiber
6g
(24%)
Sugar
11g
(22%)
Vitamin A
1365IU
(27%)
Vitamin C
12mg
(13%)
Calcium
397mg
(40%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 928 kcal
% Daily Value*
| Calories | 928kcal | 46% |
| Carbohydrates | 81g | 27% |
| Protein | 39g | 78% |
| Fat | 51g | 78% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 181mg | 60% |
| Sodium | 908mg | 38% |
| Potassium | 1332mg | 28% |
| Fiber | 6g | 24% |
| Sugar | 11g | 22% |
| Vitamin A | 1365IU | 27% |
| Vitamin C | 12mg | 13% |
| Calcium | 397mg | 40% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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