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    White Spahgetti and Meatballs

    Source of Recipe

    Southern Living-2/03

    List of Ingredients

    • 1 1/2 pounds skinned and boned chicken breast halves, cut into chunks
    • 1 large clove garlic
    • 1 large egg
    • 10 saltine crackers, finely crushed
    • 1 teaspoon Italian seasoning
    • cooking spray
    • 1 (8 ounce) package sliced fresh mushrooms
    • 1/8 teaspoon ground nutmeg
    • 1 teaspoon olive oil
    • 1 large clove garlic, 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 teaspoon fresh Italian parsley
    • 1 (8 ounce) package spaghetti


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

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

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

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

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

    6. 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.

    7. Servings: 6

    8. per serving: 431 cal, 11.2g fat, 40g pro, 39g carb, 1.7g fiber, 122mg chol, 3.8g iron, 629mg sod, 78mg calc.




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