STREAMING NOW: Tia Mowry At Home

Penne and Meatballs with Red Pepper Sauce

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Low fat chicken meatballs have the subtle flavor of cumin in a light and creamy sweet red pepper sauce.”
READY IN:
45mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: