Chicken: White Spaghetti and Meatballs

posted by Terrytx 07-08-103 10:15 AM

* Exported from MasterCook *
White Spaghetti and Meatballs
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 pounds skinned and boned chicken breast halves, cut into chunks
1 large clove garlic
1 large egg
10 saltine crackers, finely crushed
1 teaspoon Italian seasoning
cooking spray
1 (8 ounce) package sliced fresh mushrooms
1/8 teaspoon ground nutmeg
1 teaspoon olive oil
1 large clove garlic, 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 teaspoon fresh Italian parsley
1 (8 ounce) package spaghetti

Process the 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 a foil-lined broiling pan. Arrange meatballs on rack; lightly spray meatballs with cooking spray.

Bake at 375 degrees for 13 minutes or until golden and thoroughly cooked.

Saute mushrooms and nutmeg in hot oil in a Dutch oven over medium heat-high heat 8 to 10 minutes or until mushrooms are tender. Add minced garlic; saute 1 minute. Sprinkle with flour; cook, stirring constantly, 1 minute. Add wine, stirring to loosen browned bits 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.

per serving: 431 cal, 11.2g fat, 40g pro, 39g carb, 1.7g fiber, 122mg chol, 3.8g iron, 629mg sod, 78mg calc.

Source: Southern Living-2/03

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