Hello! Hope you all are doing well. I have a new recipe to share!
Today I’m sharing one of my family favorites: Chicken Parmesan Meatball Alfredo. This is so good and comes together fairly quickly. I made my own meatballs, but you can use store bought if your pressed for time and it will be just as good. I served it alongside a bagged Ceasar salad kit for a balanced meal. Read on below to see pics & how I made this.
For the meatballs:
you will need 1lb ground chicken (you can skip this if you want to sub with readymade meatballs)
1 egg
1/4 cup. breadcrumbs
1/4 cup. shredded parmesan cheese
seasonings of choice (I used a sprinkling of Italian, Garlic, Onion, Salt & Pepper)
For the sauce:
1 jar alfredo sauce of choice
Olive oil for sautéing
1 bunch of chopped broccoli
1 cup chopped mushrooms
pasta of your choice (I used a chickpea pasta for fiber and lower carb content)
I started out with seasoning my ground chicken, then added egg, breadcrumbs, & Parmesan cheese. I mixed that up and then scooped the meatballs onto a greased pan using my cookie scoop. I cooked these in the oven about 25min or until golden brown.
While the meatballs cooked, I boiled & drained my pasta and set it aside. I then sauteed my chopped mushrooms & asparagus.
Once the mushrooms were tender and my asparagus had turned bright green in color, I added my pasta back to the pan. I stirred in 3/4 jar of alfredo sauce and seasoned to taste with salt, pepper, garlic, & onion powder. I let this simmer for just a couple of minutes to blend all the flavors together.
After the meatballs were done in the oven, I added them to the pan of sauce & stirred in the remaining sauce, and a 1/4 cup of milk to help loosen the sauce and get the meatballs coated.
Here is the finished pasta all melted together. So good and filling! I plated this up and added a little sprinkle of shredded parmesan cheese & a side salad for balance. So good and comforting.
I hope you enjoy this in your home with your family! Thanks for stopping by. Until next time….
The Dimestore Gypsy 