White Spaghetti and Meatballs
Jessica
ingredients
- 1 1/2 lbs. chicken breast
- 1 large garlic clove
- 1 large egg
- 10 saltines, finely crushed
- 1 t. Italian seasoning
- 8 oz. sliced mushrooms
- 1/8 t. ground nutmeg
- 1 large garlic clove, minced
- 2 T. flour
- 1/2 c. dry white wine
- 3 c. chicken broth
- 8 oz. light cream cheese
- 1/4 t. ground red pepper
- 1/4 c. chopped, fresh Italian parsley
- 8 oz. cooked spaghetti
directions
- 1
Process chicken and 1 clove of garlic in a good processor until ground. Transfer to a large bowl. Stir in egg, saltines and Italian seasoning. Cover and chill 20 minutes.
- 2
Shape chicken mixture into 1" balls and lightly cover with cooking spray. Bake at 375° for 13 minutes or until golden and cooked through.
- 3
Saute mushrooms and nutmeg in a dutch oven until tender. Add garlic, saute 1 minute. Sprinkle with flour and cook 1 minute. Add wine, stir to loosen browned bits, add broth. Bring to a boil, reduce heat, simmer 15 minutes.
- 4
Add cream cheese, whisking until smooth and sauce thickens. Add meatballs, red pepper and parsley. Simmer 10 minutes.
- 5
Serve over spaghetti.
Source: Jessica
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