Penne and Meatballs with Red Pepper Sauce
photo by papergoddess
- Ready In:
- 45mins
- Ingredients:
- 18
- Serves:
-
4-6
ingredients
-
FOR MEATBALLS
- 1 lb ground chicken
- 2⁄3 cup breadcrumbs
- 1 egg
- 1⁄4 teaspoon cumin
- 1⁄4 teaspoon instant minced garlic (or 1 clove garlic, minced)
- 1 tablespoon dried parsley flakes
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon pepper
-
FOR SAUCE
- 1 large sweet red pepper
- 1 1⁄2 cups chicken broth (or 1 1/2 cup water with 1 1/2 tsp. chicken bouillon powder)
- 3 green onions, sliced
- 1⁄4 teaspoon instant minced garlic (or 1 clove garlic, minced)
- 1 (12 ounce) can fat-free evaporated milk
- 2 tablespoons flour
- 1 tablespoon dry sherry (optional)
- 1 dash hot pepper sauce (optional)
- salt and pepper
- 10 ounces penne pasta
directions
- Cook penne pasta according to package directions; drain, rinse, and keep warm.
- In a bowl, combine chicken, bread crumbs, egg, cumin, garlic, parsley flakes, salt, and pepper.
- Mix and shape into 1 inch meatballs.
- Spray a non-stick skillet and lightly brown meatballs, about 10 minutes.
- (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.
- Add blender contents to skillet with garlic and green onion; simmer, UNCOVERED, 15 minutes or until liquid is REDUCED BY HALF.
- Remove meatballs to a plate.
- In blender, combine evaporated milk and flour; buzz until blended.
- Add evaporated milk to skillet and whisk until contents of skillet come to a boil; continue to cook 1-2 minutes.
- Add dry sherry and hot pepper sauce if desired, and salt and pepper to taste.
- Return meatballs to pan.
- Serve over hot penne pasta.
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Reviews
-
What a terrific recipe! I adored the red pepper sauce and can't wait to try it with roasted peppers next time. I substituted turkey but will definitely use chicken next time for the finer, smoother texture and I'll bake the meatballs next time just because that's easier than pan frying. This makes a beautiful presentation and it's not difficult to make. Congratulations, papergoddess, this is a winner in my cookbook.
Tweaks
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What a terrific recipe! I adored the red pepper sauce and can't wait to try it with roasted peppers next time. I substituted turkey but will definitely use chicken next time for the finer, smoother texture and I'll bake the meatballs next time just because that's easier than pan frying. This makes a beautiful presentation and it's not difficult to make. Congratulations, papergoddess, this is a winner in my cookbook.
RECIPE SUBMITTED BY
papergoddess
Near Chicago, Il.
I hate to bake (almost as much as I hate to vacuum!), and I'll go to great lengths to avoid having to make cookies.