Ingredients
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1 lb ground chicken
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1 egg
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1/4 teaspoon cumin
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1/4 teaspoon instant minced garlic (or 1 clove garlic, minced)
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1 tablespoon dried parsley flakes
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1/2 teaspoon salt
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1/8 teaspoon pepper
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1 large sweet red pepper
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1 1/2 cups chicken broth (or 1 1/2 cup water with 1 1/2 tsp. chicken bouillon powder)
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3 green onions, sliced
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1/4 teaspoon instant minced garlic (or 1 clove garlic, minced)
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1 (12 ounce) can fat-free evaporated milk
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2 tablespoons flour
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1 tablespoon dry sherry
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1 dash hot pepper sauce
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2/3 cup breadcrumbs
Instructions
- Cook penne pasta according to package directions; drain, rinse, and keep warm.
- In a bowl, combine chicken, bread crumbs, egg, cumin, garlic, parsley flakes, salt, and pepper.
- Mix and shape into 1 inch meatballs.
- Spray a non-stick skillet and lightly brown meatballs, about 10 minutes.
- (NOTE: YOU CAN ROAST RED PEPPER IN 425F OVEN FOR 20 MINUTES IF DESIRED. REMOVE SEEDS AND SKIN BEFORE USING. THIS STEP IS OPTIONAL) Seed red pepper and quarter; place in blender with chicken broth; pulse until pepper is pureed.
- Add blender contents to skillet with garlic and green onion; simmer, UNCOVERED, 15 minutes or until liquid is REDUCED BY HALF.
- Remove meatballs to a plate.
- In blender, combine evaporated milk and flour; buzz until blended.
- Add evaporated milk to skillet and whisk until contents of skillet come to a boil; continue to cook 1-2 minutes.
- Add dry sherry and hot pepper sauce if desired, and salt and pepper to taste.
- Return meatballs to pan.
- Serve over hot penne pasta.