Chicken Meatball with Fettuccine Alfredo

• 分量: 6 servings
• 総時間: 30 minutes

材料

12 ounces fettuccine

1 pound ground chicken

½ cup Italian breadcrumbs

⅓ cup onion (minced)

¼ cup freshly grated parmesan cheese

¼ cup fresh parsley (finely chopped)

1 large egg

½ teaspoon Italian seasoning

½ teaspoon kosher salt

¼ teaspoon ground black pepper

½ cup unsalted butter

4 cloves garlic (minced)

2 cups heavy whipping cream

1-½ cups freshly grated Parmesan cheese

2 tablespoons fresh parsley (finely chopped)

½ teaspoon kosher salt

½ teaspoon ground black pepper

手順

For the pasta:

Boil the fettuccine in a large pot of salted water until al dente according to the package directions. Drain and set aside.

For the meatballs:

Meanwhile, in a large bowl, combine all of the meatball ingredients using your hands. Shape the mixture into 1-inch balls. There will be about 25 to 30 meatballs.

In a large skillet, add a tablespoon of olive oil over medium heat. Brown the meatballs for several minutes on all sides until they reach a minimum internal temperature of 165°F (74ºC). Once cooked, remove the meatballs from the skillet and set aside.

For the sauce:

In the same skillet the meatballs were cooked in, add butter on medium heat. When melted, add the minced garlic and sauté for about 1 minute.

Add the heavy cream. Bring to a simmer then reduce to medium-low heat and cook for 7-10 minutes or until slightly thickened, stirring occasionally. Note: Setting the heat too high can cause the sauce to split.

Stir in the Parmesan, chopped parsley, salt, and pepper until the cheese is melted. Taste and adjust the seasoning if desired.

Combine the pasta, meatballs, and sauce in the large pot and toss to combine. Serve warm and garnish with fresh parsley (optional).

栄養

• カロリー: 905 kcal
• 脂肪総量: 62 g
• 飽和脂肪: 36 g
• 不飽和脂肪: 21 g
• トランス脂肪: 1 g
• コレステロール: 294 mg
• ナトリウム: 1084 mg
• 炭水化物総量: 53 g
• 食物繊維: 3 g
• 糖質総量: 5 g
• タンパク質: 37 g