White Spaghetti and Meatballs

Southern Living
Makes 6 serving


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1 1/2 pounds skinned and boned chicken breast halves, cut into chunks
1 large garlic clove
1 large egg
10 saltine crackers, finely crushed
1 teaspoon Italian seasoning
Vegetable cooking spray
1 (8-ounce) package sliced fresh mushrooms
1/8 teaspoon ground nutmeg
1 teaspoon olive oil
1 large garlic clove, minced
2 tablespoons all-purpose flour
1/2 cup dry white wine
3 cups fat-free, reduced-sodium chicken broth
1 (8-ounce) package 1/3-less-fat cream cheese
1/4 teaspoon ground red pepper
1/4 cup chopped fresh Italian parsley
1 (8-ounce) package spaghetti


Process chicken and garlic clove in a food processor until ground.

Stir together chicken mixture, egg, and next 2 ingredients in a large bowl. Cover and chill 20 minutes.

Shape mixture into 1-inch balls. Place a rack coated with cooking spray in an aluminum foil-lined broiling pan. Arrange meatballs on rack; lightly spray meatballs with cooking spray.

Bake at 375° for 13 minutes or until golden and thoroughly cooked.

Sauté mushrooms and nutmeg in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until mushrooms are tender. Add minced garlic; sauté 1 minute. Sprinkle with flour; cook, stirring constantly, 1 minute. Add wine, stirring to loosen browned particles from bottom of pan. Whisk in broth. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Add cream cheese, whisking until smooth and sauce is thickened.

Add meatballs, red pepper, and parsley to sauce; simmer 10 minutes. Meanwhile, cook pasta according to package directions omitting salt and oil; drain. Serve sauce with meatballs over pasta.

Created date

January 2003

Nutritional Information

Calories 431
Caloriesfromfat 24 %
Fat 11.2 g
Satfat 5.2 g
Monofat 3.5 g
Polyfat 1.1 g
Protein 40 g
Carbohydrate 39 g
Fiber 1.7 g
Cholesterol 122 mg
Iron 3.8 mg
Sodium 629 mg
Calcium 78 mg