PASTA WITH PESTO CHICKEN MEATBALLS

This recipe is perfect for those of us who have little time to cook but want something more exciting than frozen or canned foods. From start to finish, this recipe should take 30 minutes.

Ingredients:

1 pound San Luis Pesto Chicken Sausage
1/2 to 3/4 cups fresh bread crumbs
1 egg, lightly beaten
1/4 cup fresh basil or parsley, chopped
1/4 cup freshly grated parmesan cheese
1 tablespoon olive oil
26 oz. jar of prepared pasta sauce
1 pound of your favorite pasta

Preparation:

Remove Pesto sausage from the casings and place in a large bowl. Add breadcrumbs, egg, basil and parmesan cheese and mix with your hands until all ingredients are thoroughly combined. Adjust ingredients as needed, depending on consistency. (You don't want the meatballs to be too sticky).

Heat the olive oil in a large saucepan over medium heat. Roll approximately 2 tablespoons of the sausage mixture in your hands to form meatballs and place in the saucepan. Brown the meatballs for 10 minutes, turning occasionally. Meatballs do not need to be browned all over. Pour pasta sauce over meatballs and simmer for 10 minutes.

In the meantime, prepare pasta as directed. Pour the sauce with meatballs over the pasta and garnish with additional parmesan cheese if desired. Serve with a green salad and some warm bread for a quick and easy meal.

Serves 1 - 2

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