Chicken Meat­balls with Baked Ro­tini and Spinach Pecorino Pesto

Delight Gluten Free - - Enlighten -

YIELD: 6 SERV­INGS PREP TIME: 25 MIN­UTES TO­TAL TIME: 50 MIN­UTES GLUTEN-FREE, SOY-FREE, NUT-FREE

For the Spinach Pecorino Pesto 4 cups fresh baby spinach 1 cup gated Pecorino cheese 4 cloves gar­lic Zest of 1 lemon 2 ta­ble­spoons lemon juice 1 tea­spoon salt ¾ cup olive oil

For the Meat­balls and Pasta 12 ounce pack­age gluten-free ro­tini pasta 1 pound ground chicken 1½ cups frozen spinach, thawed, drained and chopped ¾ cup gluten-free bread­crumbs 1¾ cup grated moz­zarella cheese, di­vided ½ cup part-skim ri­cotta cheese 2 eggs Zest of 1 lemon 1 tea­spoon gar­lic pow­der 1 tea­spoon salt JAN­UARY - FE­BRU­ARY 2016 1. To make the pesto, in the bowl of a food pro­ces­sor, com­bine baby spinach, grated Pecorino cheese, gar­lic, lemon zest, lemon juice and salt. Pulse un­til a rough paste forms. Stream in olive oil with the pro­ces­sor run­ning un­til the oil is fully in­cor­po­rated and the mix­ture thins. Add more olive oil as needed to reach a thin con­sis­tency. Set aside.

2. Cook the gluten-free ro­tini pasta ac­cord­ing to pack­age in­struc­tions. Drain and pour into a large mix­ing bowl. Set aside.

3. Pre­heat oven to 425 de­grees F. Spray a 1-quart casse­role dish with non­stick spray and set aside. Line a bak­ing sheet with parch­ment pa­per and set aside.

4. To make the meat­balls, in a large mix­ing bowl, mix to­gether the ground chicken, chopped spinach, gluten-free bread­crumbs, ¾ cup grated moz­zarella, ri­cotta cheese, eggs, lemon zest, gar­lic pow­der and salt un­til well com­bined. Form the mix­ture into meat­balls that are ap­prox­i­mately 2-inches in di­am­e­ter. Place the meat­balls on the parch­ment-lined bak­ing sheet and bake for 10 min­utes. The meat­balls

will only be par­tially cooked at this point—do not eat. Re­move meat­balls from the oven and de­crease oven tem­per­a­ture to 375 de­grees F.

5. Add the par­tially cooked meat­balls and the pre­pared pesto sauce to the bowl with the cooked gluten-free ro­tini pasta and toss to­gether un­til well com­bined. Pour the mix­ture into the pre­pared casse­role dish and sprin­kle re­main­ing moz­zarella cheese over the top of the pasta.

6. Bake for 20 to 25 min­utes un­til golden on top. Serve im­me­di­ately. NU­TRI­TION PER SERV­ING: CALO­RIES: 910, FAT: 59G, SAT­U­RATED FAT: 20G, SODIUM: 1372MG, CAR­BO­HY­DRATES: 58G, FIBER: 4G, SUG­ARS: 2G, PRO­TEIN: 41G

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