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Chicken Meatball Lemon Linguine

Ingredients

Meatballs

  • 1 pound ground chicken
  • 1 egg
  • ¾ cup breadcrumbs
  • 3 garlic cloves minced
  • ¼ cup fresh parsley chopped
  • ¼  cup grated parmesan cheese 
  • 1 ½ tsp Salt 
  • 1 tsp pepper

Sauce

  • 2 tbsp butter 
  • 1 tbsp all purpose flour
  • 1 cup Low Fat/Whole Milk
  • ½ Lemon
  • Salt to Taste
  • Black Pepper to taste
  • 1 tsp Italian seasoning 
  • Crushed Red Pepper to taste


Directions 

  1. Place Meatball ingredients in a bowl and mix thoroughly using your hands. If it’s too wet to form balls, add a little bit more breadcrumbs. 
  2. Scoop up and roll into balls.
  3. Heat oil in a non-stick skillet over medium high heat. Add all the meatballs and fry until golden brown - cooking time should be 10-15 min total.  Remove onto a plate.
  4. Wipe skillet clean with paper towel. Reduce heat to medium.
  5. Melt butter in skillet, then add flour. Mix and cook for 1 minute, then add the chicken/vegtable broth, milk and (I usually use vegetable broth), squeeze half a lemon.
  6. Bring to simmer then add meatballs. Simmer for another 3-5 minutes or until sauce thickens and meatballs are cooked through. Season to taste with salt, black pepper, italian seasoning/oregano, and crushed red pepper. 
  7. Stir through parsley and add shredded parmesan cheese on top. 
  8. Mix with Cooked Linguine 

Enjoy 

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