This classic pasta dish gets a festive make over with basil pesto and parmesan snow!
|1||lbs Maple Leaf Ground Chicken|
|1/2 cup||parmesan cheese, grated|
|1 tbsp||garlic, minced|
|1/3 cup||parsley, chopped|
|Salt and pepper|
|1/2 cup||vegetable oil|
|1||lbs spaghettini pasta|
|1 650 mg||jar of prepared marinara sauce|
|1 cup||of prepared pesto|
|1/2 cup||parmesan, shaved|
Preheat oven to 375 degrees
Gently mix together chicken, egg yolk, parmesan, garlic, parsley, salt and pepper. Using a table spoon form into 16 1”inch meat balls.
Heat oil in a large skillet over medium high heat. Brown meat balls on all sides and transfer to a parchment lined baking sheet. Bake in preheated oven for 15 minutes or until and internal temperature of `165 has been reached.
Meanwhile bring a large pot of salted water to a boil and prepare pasta per package directions. Drain and return pasta to pot and pour warmed prepared marinara sauce over top. Toss to coat well. Keep warm. Transfer pasta into a large serving dish. Make a well in center of pasta and pile meatballs over top. Drizzle pesto over meat balls. Garnish with parmesan and basil.
Serve with toasted garlic bread.
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