White Spaghetti and Meatballs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
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 |
Directions:
1. Process chicken and garlic clove in a food processor until ground.
2. Stir together chicken mixture, egg, and next 2 ingredients in a large bowl. Cover and chill 20 minutes.
3. 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.
4. Bake at 375° for 13 minutes or until golden and thoroughly cooked.
5. 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.
6. 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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