Chicken Meatball Penne Recipe

Name: Chicken Meatball Penne
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: Serves 1 or more
Ingredients: Penne Pasta; Olive Oil; 1 medium onion, chopped; Garlic Cloves; 1 medium carrot, diced; Evaporated Milk; Frozen Peas; Salt; Fresh Ground Black Pepper; 1/2 cup crumbled low-fat feta cheese; Fresh Sage Leaf; Ground Chicken; Fresh White Breadcrumbs; Fresh Chives; Fresh Basil; Parmesan Cheese; 1 large egg; Unsalted Butter

Indulge in this creamy, dreamy Chicken Meatball Penne! Tender chicken meatballs nestled in a rich, cheesy sauce, tossed with perfectly cooked penne pasta. This recipe, adapted from the Australian magazine 'New Idea', is easily adaptable for freezing, making it perfect for busy weeknights or meal prepping. We've reduced the fat content using low-fat evaporated milk and feta for a lighter, healthier twist.

Prep Time 20 mins

Cook Time 50 mins

Calories 671.5 kcal

Protein 78g

Rating 4.3 (3 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Chicken Meatball Penne

Penne Pasta
Olive Oil
1 medium onion, chopped
Garlic Cloves
1 medium carrot, diced
Evaporated Milk
Frozen Peas
Salt
Fresh Ground Black Pepper
1/2 cup crumbled low-fat feta cheese
Fresh Sage Leaf
Ground Chicken
Fresh White Breadcrumbs
Fresh Chives
Fresh Basil
Parmesan Cheese
1 large egg
Unsalted Butter

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How to Make Chicken Meatball Penne

Cook 500g penne pasta in a large pot of boiling salted water according to package directions. Drain and set aside, keeping warm.
In a bowl, combine 500g ground chicken, 2 minced garlic cloves, 1/2 cup fresh breadcrumbs, 2 tablespoons chopped chives, 1 tablespoon chopped basil, 1/4 cup grated parmesan cheese, and 1 large egg. Season generously with salt and pepper. Gently mix until just combined.
Shape the mixture into 12-16 meatballs. Place on a tray, cover loosely, and chill for 30 minutes.
Heat 2 tablespoons butter in a large non-stick skillet over medium heat. Add the meatballs and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through.
Remove meatballs from the skillet and set aside, keeping warm.
Add 1 tablespoon olive oil to the skillet. Add 1 chopped onion and 1 diced carrot and sauté until softened (about 5 minutes).
Stir in 1 cup low-fat evaporated milk and 1 cup frozen peas. Bring to a simmer.
Add the cooked penne pasta to the sauce and stir to combine. Season with salt and pepper to taste. Cook until heated through.
Serve the pasta topped with the meatballs. Sprinkle with 1/2 cup crumbled low-fat feta cheese and garnish with fresh sage leaves.
**To Freeze:** Prepare the recipe up to step 3 (before cooking the meatballs). Divide the uncooked meatball mixture and pasta among four oven-safe, freezer-safe containers. Top with meatballs and sprinkle with feta. Cover tightly with plastic wrap, label, and freeze for up to 2 months.
**To Reheat from Frozen:** Thaw the pasta in the refrigerator overnight. Remove plastic wrap. Place the containers on a baking sheet and bake in a preheated oven at 375°F (190°C) for 45-50 minutes, or until heated through. Garnish with fresh sage before serving.