Ingredients
- 1 lb ground chicken
- 1 cup Italian breadcrumbs
- 1/2 cup Parmesan cheese, freshly grated
- 2 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1 tsp salt
- 1/2 tsp pepper
- 1 jar (24 oz) tomato sauce
- 1 cup mozzarella cheese, shredded
- 8 oz pasta (spaghetti or rigatoni)
- 2 tbsp olive oil
Instructions
- In a large bowl, combine ground chicken, breadcrumbs, minced garlic, Parmesan cheese, salt, pepper, and chopped basil. Mix until combined, but don’t overwork the mixture. Roll into golf-ball-sized meatballs.
- Heat olive oil in a skillet over medium heat. Add the meatballs and cook until golden brown on the outside, about 5-6 minutes.
- Pour in tomato sauce and let it come to a gentle simmer. Return the meatballs to the pan, cover, and cook for 10 minutes.
- Meanwhile, cook pasta according to package instructions in salted water until al dente. Drain and reserve some pasta water.
- Add the cooked pasta to the skillet, tossing it with the meatballs and sauce. If too thick, add a splash of reserved pasta water. Top with shredded mozzarella and fresh basil.
- Cover the skillet for a couple of minutes to allow the cheese to melt. Serve hot with extra Parmesan on top.
Notes
For a twist, substitute ground turkey for chicken, or add spinach or zucchini for extra nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Paleo