AKA Spaghetti with Pesto White Sauce & Chicken Meatballs… which is a mouthful, so ‘Sueghetti’ it is.
Yesterday afternoon I was in a bit of a food funk and had no idea what was going to be for dinner except that it should include ground chicken as it was thawed in the refrigerator. I was chatting with my sister Sue on Facebook and she suggested something she had made which was small chicken meatballs with a white sauce on pasta. I took that idea and ran with it, and when I noticed the pesto in the freezer I knew that this was going to be a winner. My husband absolutely loved this and it is now going to be a pasta regular around here.
- 1 lb extra lean ground chicken
- 1 clove garlic, minced
- 1 egg
- 1/3 cup dry bread crumbs
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tbsp Worcestershire sauce
- 2 tsp chopped fresh sage (because that’s what I have growing, but chopped basil would be perfect)
- 2 tbsp butter or margarine
- 3 tbsp all-purpose flour
- S&P to taste
- 2 cups milk (I used 2%)
- 1/3 cup basil pesto
To make the meatballs, mix all ingredients in a large bowl and mix by hand and then form into golf ball-sized balls (I got 15 balls that size). Place on a baking sheet lined with parchment and bake in a preheated 375 degree oven for 25 minutes, flipping over half way through the cooking time.
For the sauce, simply melt the butter in a medium sized sauce pan over medium heat. Add in the flour and S&P and cook for approximately 30 seconds. Add in the milk and whisk over medium heat until hot and thickened (about 5 minutes). Once thickened, add in the pesto and stir. Add in the meatballs and keep over the lowest heat to keep warm while the pasta cooks.
Serve over pasta and top with grated Parmesan and a big garden salad on the side. Easy, creamy (without the cream), quick and delicious!