Italian Garlic Chicken Meatballs with Creamy Bowties
Looking for a delicious and comforting dinner option? Look no further! These Italian Garlic Chicken Meatballs with Creamy Bowties are sure to become a new family favorite.
Ingredients:
- 1 lb ground chicken
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 tsp dried parsley
- Salt and pepper to taste
- 1 lb bowtie pasta
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
Instructions:
- Preheat oven to 400°F.
- In a large bowl, mix together ground chicken, garlic, breadcrumbs, Parmesan cheese, dried parsley, salt, and pepper.
- Roll mixture into meatballs and place on a baking sheet.
- Bake for 20-25 minutes, or until meatballs are cooked through.
- Cook bowtie pasta according to package instructions.
- In a separate pan, heat heavy cream over medium heat.
- Stir in grated Parmesan and chopped parsley until sauce thickens.
- Add cooked pasta and meatballs to the sauce, stir to combine.
- Serve hot and enjoy!
Popular Questions:
- Q: Can I use ground turkey instead of ground chicken?
- Q: Can I use fresh herbs instead of dried parsley?
- Q: Can I use whole milk instead of heavy cream?
A: Yes, you can substitute ground turkey for the ground chicken in this recipe.
A: Absolutely, you can use fresh parsley instead of dried for a more vibrant flavor.
A: While it may alter the richness of the sauce slightly, you can use whole milk as a substitute for heavy cream.
Helpful Tips:
- For added flavor, you can sprinkle some red pepper flakes on the finished dish.
- Try adding some sautéed vegetables like bell peppers or mushrooms to the pasta for extra texture and nutrients.
- For a lighter version, you can use Greek yogurt instead of heavy cream in the sauce.
Expert Secrets:
- When forming the meatballs, wet your hands with water to prevent the mixture from sticking to your hands.
- Make sure to season the meatballs well with salt and pepper to enhance their flavor.
- Allow the meatballs to rest for a few minutes after baking to retain their juices before adding them to the sauce.