I have been doing a variation of this dish ever since my kids were little. It started out as throwing some broccoli and sausage into a pot of boiling pasta, straining and adding some butter and parmesan and it has slowly morphed into this. It is a staple in our house that everyone seems to be happy with. Especially mom, as it is a complete meal in one pan. You can substitute the meatballs for sausage or use regular broccoli or cauliflower. Enjoy!
Penne with Chicken Meatballs and Broccolini
Serves: 4-6 servings
Ingredients
- 1 pound ground chicken
- 1 egg
- 2 tablespoons water
- ¼ cup breadcrumbs
- ¼ freshly grated parmesan cheese
- 2 tablespoons freshly chopped parsley
- 2 garlic cloves, minced
- ½ tsp salt
- ¼ tsp fresh ground pepper
- 1-16 ounce package penne (I use Garofalo gluten free)
- 2 bunches broccolini, bottom ½ of stems removed
- 2 tablespoons butter
- ¼ plus 2 tablespoons olive oil
- ¼ teaspoon salt
- ½ cup parmesan cheese
Instructions
- Cook penne according to package directions. In the last 2-3 minutes of cooling, add broccolini to blanch. Strain and set aside.
- Meanwhile, while pasta is cooking lightly scramble egg and water together in medium bowl.
- Add ground chicken, bread crumbs, parmesan. parsley, garlic, salt and pepper and mix well.
- Using damp hands, roll a tablespoon of the chicken mixture into a small ball and place on a clean plate or baking sheet (should make about 22 meatballs).
- Heat a large skillet over medium heat. Add 2 tablespoons of oil and once shimmering, add meatballs in batches and cook until golden brown and cooked through, about 3-4 minutes on each side. Set aside on clean plate.
- Clean skillet and melt butter over medium heat. Add the penne/broccolini and sauté until warm. Add meatballs and cook another 5 minutes.
- Add parmesan cheese, salt and pepper and serve immediately
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