Penne and Meatballs with Red Pepper Sauce |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Low fat chicken meatballs have the subtle flavor of cumin in a light and creamy sweet red pepper sauce. Ingredients:
1 lb ground chicken |
2/3 cup breadcrumbs |
1 egg |
1/4 teaspoon cumin |
1/4 teaspoon instant minced garlic (or 1 clove garlic, minced) |
1 tablespoon dried parsley flakes |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1 large sweet red pepper |
1 1/2 cups chicken broth (or 1 1/2 cup water with 1 1/2 tsp. chicken bouillon powder) |
3 green onions, sliced |
1/4 teaspoon instant minced garlic (or 1 clove garlic, minced) |
1 (12 ounce) can fat-free evaporated milk |
2 tablespoons flour |
1 tablespoon dry sherry (optional) |
1 dash hot pepper sauce (optional) |
salt and pepper |
10 ounces penne pasta |
Directions:
1. Cook penne pasta according to package directions; drain, rinse, and keep warm.
2. In a bowl, combine chicken, bread crumbs, egg, cumin, garlic, parsley flakes, salt, and pepper.
3. Mix and shape into 1 inch meatballs.
4. Spray a non-stick skillet and lightly brown meatballs, about 10 minutes.
5. (NOTE: YOU CAN ROAST RED PEPPER IN 425F OVEN FOR 20 MINUTES IF DESIRED. REMOVE SEEDS AND SKIN BEFORE USING. THIS STEP IS OPTIONAL) Seed red pepper and quarter; place in blender with chicken broth; pulse until pepper is pureed.
6. Add blender contents to skillet with garlic and green onion; simmer, UNCOVERED, 15 minutes or until liquid is REDUCED BY HALF.
7. Remove meatballs to a plate.
8. In blender, combine evaporated milk and flour; buzz until blended.
9. Add evaporated milk to skillet and whisk until contents of skillet come to a boil; continue to cook 1-2 minutes.
10. Add dry sherry and hot pepper sauce if desired, and salt and pepper to taste.
11. Return meatballs to pan.
12. Serve over hot penne pasta.
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