Saucy Chicken Meatballs & Pasta
- Soups & Stews
- Ground chicken
- Pasta
- Lunch

Prepping30min
Cooking40min
Resting—min
- Servings6
Nutrition informationThis recipe contains 28 gr protein
Ingredients
Showing ingredients in imperial
Chicken part(s)
Step by step
1
Put a pot of water on to boil for the pasta. Cook pasta according to package directions in unsalted water while the stew is simmering. Drain and add to sauce in step # 7.
2
Make meatballs by combining ground chicken, large flake oats, a beaten egg and the sun-dried tomato & herb seasoning blend in medium size bowl. Shape into 24 x 1 inch (2.5 cm) balls. Set aside.
3
Heat oil over medium-high heat in large pot with lid. Sauté diced onions, minced garlic, dried thyme, sun-dried tomato & herb seasoning and minced hot chili pepper (optional). Stir frequently for 5 minutes or until onions are golden. Sprinkle the flour over and mix well. Cook, stirring, for 30 seconds.
4
Stir in the chicken stock and sugar and bring to a boil.
5
Add canned tomatoes with their juices. Stir, cover, reduce heat to low and simmer for 15 minutes.
6
Stir in sliced carrots and carefully place meatballs in stew using a spoon to cover them with sauce. Cover and cook for 15 minutes or until meatballs are cooked through.
7
Meanwhile, cut the zucchini in half and slice into half rounds. Slice the pepper into strips. Add to the stew, cover and simmer 5 minutes or until vegetables are cooked but tender crisp. Add cooked pasta and freshly ground pepper to meatballs and stir gently to combine.
8
To serve ladle into bowls and top with a tablespoon (15 mL) of the cheese blend.
Recipe noteThe nutrient analysis for this recipe is without added salt.