Spaghetti With Chicken Meatballs

By smleonard

Ingredients

• 2 slices whole-grain white bread, torn into pieces
• 1/4 c. skim milk
• 1 lb. ground chicken
• 2 tbsp. grated Parmesan cheese
• 4 tbsp. chopped parsley
• 1/2 tsp. plus 1/8 tsp. salt
• 1 tbsp. canola oil
• 2 garlic cloves, minced
• 2 lb. plum tomatoes, cored, seeded and cut into 1/2 inch pieces
• 2 tbsp. balsamic vinegar
• 1/2 tsp. Italian seasoning
• 1/4 tsp. black pepper
• 1 box (14.5 oz.) fiber and calcium enriched spaghetti (such as Ronzoni smart taste)

Details

Servings 6

Preparation

Step 1

Heat oven to 375 degrees. Line a rimmed baking sheet with foil and place a baking rack over it; coat rack with nonstick cooking spray and set aside. In a large bowl, combine bread pieces and milk and let stand for 5 minutes or until bread softens. Marsh with fork until a paste forms. Add chicken, Parmesan, 2 tablespoons of the parsley and 1/2 teaspoon salt and stir until evenly mixed. With clean hands kept wet with water, shape mixture into thirty 1 1/2-inch meatballs. Place meatballs on prepared rack and bake at 375 degrees for 24 minutes. While meatballs are cooking, make sauce. Heat oil in a nonstick medium size skillet over medium heat. Add garlic and cook for 1 minute. Add tomatoes, balsamic vinegar, Italian seasoning and black pepper and increase heat to medium-high. Cook for about 13 minutes. Stir in remaining 1/8 teaspoon salt and 2 tablespoons parsley. Cook pasta according to package directions. Drain and reserve 1/2 cup pasta water. Transfer pasta to a large serving bowl and top with meatballs. Stir pasta water into sauce and spoon sauce on top of pasta and meatballs.