Wacky Mac is such a fun word to say, isn't it? A friend recommended that I try Giada's chicken meatballs with orrecciette. Reviewers made comments on how it was on the bland side, so I looked at what i had in the kitchen and made a few adjustments. I'd say it turned out really good. I also ground up my own chicken meat. In the recipe, I used 3 chicken breasts that weighed about 1 pound 11 ounces, de-boned. This recipe will serve about 6 people.
Ingredients for meatballs
3 chicken breasts (food processed)
2 cloves of garlic, minced
2 T chopped onions
2 T dried parsley
1 t kosher salt
1 t pepper
1/2 cup oatmeal (put through the food processor)
2 eggs
1 T milk
1.5 T ketchup
3/4 cup Parmesan cheese
1/4 c olive oil (for frying)
Ingredients for the sauce
1/2 cup spaghetti sauce
1 cup of low sodium chicken broth
1/2 cup Parmesan cheese
1/4 cup olive oil
1/2 cup of fresh basil leaves
2 cups of spinach
3 sticks of string cheese (or fresh mozzerella balls) cut into bite size chunks.
1 package of Wacky Mac or any other pasta.
Directions:
1. Boil a large pot of water and cook the pasta for about 11 minutes. Drain and set aside.
2. Mix all the ingredients for the meatballs in a large mixing bowl.
3. Heat up a large saute pan and pour in 1/4 c of olive oil.
4. Using a medium heat, make and brown the meatballs. If you are making a large batch, just scoop the done ones out and cook more.
5. Pour the meatballs back into the pan and add the chicken broth, spaghetti sauce and Parmesan cheese. Let it simmer while you complete the next step.
6. In a food processor, chop up the basil and the spinach and pour the mixture into the meatball sauce.
7. Add the pasta and the mozzerella chunks to the meatball sauce, stir, and turn off the heat. Enjoy.
Ingredients for meatballs
3 chicken breasts (food processed)
2 cloves of garlic, minced
2 T chopped onions
2 T dried parsley
1 t kosher salt
1 t pepper
1/2 cup oatmeal (put through the food processor)
2 eggs
1 T milk
1.5 T ketchup
3/4 cup Parmesan cheese
1/4 c olive oil (for frying)
Ingredients for the sauce
1/2 cup spaghetti sauce
1 cup of low sodium chicken broth
1/2 cup Parmesan cheese
1/4 cup olive oil
1/2 cup of fresh basil leaves
2 cups of spinach
3 sticks of string cheese (or fresh mozzerella balls) cut into bite size chunks.
1 package of Wacky Mac or any other pasta.
Directions:
1. Boil a large pot of water and cook the pasta for about 11 minutes. Drain and set aside.
2. Mix all the ingredients for the meatballs in a large mixing bowl.
3. Heat up a large saute pan and pour in 1/4 c of olive oil.
4. Using a medium heat, make and brown the meatballs. If you are making a large batch, just scoop the done ones out and cook more.
5. Pour the meatballs back into the pan and add the chicken broth, spaghetti sauce and Parmesan cheese. Let it simmer while you complete the next step.
6. In a food processor, chop up the basil and the spinach and pour the mixture into the meatball sauce.
7. Add the pasta and the mozzerella chunks to the meatball sauce, stir, and turn off the heat. Enjoy.