CHICKEN PESTO MEATBALLS
These tender, pesto-stuffed meatballs get gobbled up in our house. They're short on ingredients, but packed with flavor. I always make a double batch, freezing the other half for a busy night. -Ally Billhorn, Wilton, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions; drain., In a large bowl, combine bread crumbs, pesto, cheese and garlic powder. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls., In a large skillet, brown meatballs over medium heat, turning occasionally. Add sauce and water; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, about 5 minutes. Serve with spaghetti. If desired, top with basil and additional cheese. Freeze option: Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan over low heat, stirring gently; add water if necessary.
Nutrition Facts : Calories 422 calories, Fat 12g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 706mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 32g protein. Diabetic Exchanges
SPAGHETTI WITH PESTO CHICKEN MEATBALLS
Make and share this Spaghetti With Pesto Chicken Meatballs recipe from Food.com.
Provided by Boomette
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Pasta: In a large saucepan of boiling salted water, cook pasta until al dente. Drain and lightly oil if they have to wait. Set aside.
- Meatballs: Meanwhile, in a bowl, mix all ingredients, except flour. Add salt and pepper.
- On a baking sheet, pour the flour.
- With lightly oiled hands, shape each meatball with 1 tablespoon of meat mixture. Put on the baking sheet, then flour them.
- In the same saucepan or in a large skillet, brown the meatballs in oil. Add stock and cream. Bring to boil and let simmer slowly until meatballs are cooked through. Put the pasta back in the saucepan and add cheese. Stir well and reheat. Adjust seasoning. Add more chicken stock if needed.
- Serve and sprinkle with basil.
Nutrition Facts : Calories 779.5, Fat 30.4, SaturatedFat 11.1, Cholesterol 182.6, Sodium 338.1, Carbohydrate 85.6, Fiber 3.6, Sugar 4, Protein 39.5
ITALIAN CHICKEN PESTO WITH SPAGHETTI SQUASH
This is a great new paleo version of your favorite Italian recipe with spaghetti squash. I like to sprinkle a bit of Parmigiano-Reggiano cheese over mine.
Provided by tclark23
Categories World Cuisine Recipes European Italian
Time 1h30m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Sprinkle squash with Italian seasoning and place upside-down on a rimmed baking tray. Add about 1 inch of water.
- Bake in the preheated oven until tender, 35 to 40 minutes. Remove from the oven and let cool for 10 minutes; strands of squash should easily pull away when scraped with a fork.
- Heat a large skillet or wok over medium heat. Cook and stir sausage, uncovered, in the hot skillet until mostly browned and crumbly, about 10 minutes. Stir in broccoli and bell pepper. Reduce heat to low and add squash strands. Sprinkle basil, rosemary, and Italian seasoning, on top and drizzle with olive oil. Stir in 2 big spoonfuls of pesto, adding more to taste, followed by sun-dried tomatoes. Let simmer over low heat for 2 to 5 minutes. Serve.
Nutrition Facts : Calories 460.3 calories, Carbohydrate 42 g, Cholesterol 37.2 mg, Fat 26 g, Fiber 7.9 g, Protein 22.4 g, SaturatedFat 7.7 g, Sodium 1825.1 mg, Sugar 19.6 g
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