White Spaghetti and Meatballs
Source of Recipe
Mai
Recipe Introduction
This may seem like a long list of ingredients, but don't be intimidated--you probably have most of them on hand already.
List of Ingredients
White Spaghetti and Meatballs
1 1/2 pounds skinned and boned chicken breast halves, cut into chunks
1 large garlic clove
1 large egg
10 saltine crackers, finely crushed
1 teaspoon Italian seasoning
Vegetable cooking spray
1 (8-ounce) package sliced fresh mushrooms
1/8 teaspoon ground nutmeg
1 teaspoon olive oil
1 large garlic clove, minced
2 tablespoons all-purpose flour
1/2 cup dry white wine
3 cups fat-free, reduced-sodium chicken broth
1 (8-ounce) package 1/3-less-fat cream cheese
1/4 teaspoon ground red pepper
1/4 cup chopped fresh Italian parsley
1 (8-ounce) package spaghetti
Recipe
Process chicken and garlic clove in a food processor until ground.
Stir together chicken mixture, egg, and next 2 ingredients in a large bowl. Cover and chill 20 minutes.
Shape mixture into 1-inch balls.
Place a rack coated with cooking spray in an aluminum foil-lined broiling pan.
Arrange meatballs on rack; lightly spray meatballs with cooking spray.
Bake at 375° for 13 minutes or until golden and thoroughly cooked.
Sauté mushrooms and nutmeg in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until mushrooms are tender.
Add minced garlic; sauté 1 minute.
Sprinkle with flour; cook, stirring constantly, 1 minute.
Add wine, stirring to loosen browned particles from bottom of pan.
Whisk in broth.
Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes.
Add cream cheese, whisking until smooth and sauce is thickened.
Add meatballs, red pepper, and parsley to sauce; simmer 10 minutes.
Meanwhile, cook pasta according to package directions omitting salt and oil; drain.
Serve sauce with meatballs over pasta.
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