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
How to Make It
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.
Delicious recipe! We like garlic in my family and it was great. Don't add too much salt though, it's on the verge of too much. Also, I substituted pre-ground chicken and seasoned my own plain breadcrumbs (teaspoon each of rosemary, thyme, basil, and oregano, and 1/2 teaspoon kosher salt) We ate it for leftovers and it was still really good.