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Penne and Meatballs with Red Pepper Sauce

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“Low fat chicken meatballs have the subtle flavor of cumin in a light and creamy sweet red pepper sauce.”

Ingredients Nutrition


  1. Cook penne pasta according to package directions; drain, rinse, and keep warm.
  2. In a bowl, combine chicken, bread crumbs, egg, cumin, garlic, parsley flakes, salt, and pepper.
  3. Mix and shape into 1 inch meatballs.
  4. Spray a non-stick skillet and lightly brown meatballs, about 10 minutes.
  5. (NOTE: YOU CAN ROAST RED PEPPER IN 425F OVEN FOR 20 MINUTES IF DESIRED. REMOVE SEEDS AND SKIN BEFORE USING. THIS STEP IS OPTIONAL) Seed red pepper and quarter; place in blender with chicken broth; pulse until pepper is pureed.
  6. Add blender contents to skillet with garlic and green onion; simmer, UNCOVERED, 15 minutes or until liquid is REDUCED BY HALF.
  7. Remove meatballs to a plate.
  8. In blender, combine evaporated milk and flour; buzz until blended.
  9. Add evaporated milk to skillet and whisk until contents of skillet come to a boil; continue to cook 1-2 minutes.
  10. Add dry sherry and hot pepper sauce if desired, and salt and pepper to taste.
  11. Return meatballs to pan.
  12. Serve over hot penne pasta.

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