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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
  






Instructions



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.