Rachel Ray'Es Chicken Parm Meatballs and Spaghetti Recipe

Looking for an easy Rachel Ray'es Chicken parm meatballs and spaghetti recipe? Learn how to make Rachel Ray'es Chicken parm meatballs and spaghetti using healthy ingredients.


Submitted by heidirose28

Makes 6 servings



Chicken Parm meatballs/healthier version note: 2oz dry pasta=1cup cooked. Also, 16 oz dry is 8 cups cooked. 6 servings would be 1 1/3 cup cooked pasta per serving

Recipe Ingredients for Rachel Ray'es Chicken parm meatballs and spaghetti

1 pound ground chicken breast
1 box chopped frozen spinach
3 cloves garlic, peeled
1 cup grated Parmigiano-Reggiano cheese
60 grams crackers whole wheat about 4 servings
1/8 teaspoon Freshly grated nutmeg
1/4 cup 1% milk
1 large egg
1/4 cup flat leaf parsley, finely chopped
3 tablespoons tomato paste
3 tablespoons Extra Virgin Olive Oil
28 ounce crushed tomatoes
1/2 cup chicken stock or dry white wine
2 tablespoons Brummel & Brown butter
1/2 cup basil leaves
1 pound whole wheat spaghetti

Recipe Directions for Rachel Ray'es Chicken parm meatballs and spaghetti

  1. Heat oven to 400F. Place a piece of parchment paper over baking sheet.

  2. Bring a large pot of water to boil for pasta.

  3. Place chicken and spinach in bowl. Grate 1 clove of garlic into bowl or finely chop and add garlic. Grate 3-4 tablespoons of onion directly into bowl. Combine 1/2 cup of cheese and breadcrumbs with nutmeg and barely moisten with milk, no more than 1/4 cup. Sprinkle the bread-cheese mixture into chicken then add egg, parsley, salt and pepper and 2 tablespoons tomato paste.

  4. Combine 1 tablespoon of tomato paste with 1 tablespoon EVOO in small bowl. Mix and combine the chicken with breadcrumbs and section the meatball mix into quarters. Then roll 3 large balls from each section. Arrange balls on baking sheet as you work. Using a pastry brush, brush meatballs with tomato paste and oil mixture and roast for 18-20 minutes.

  5. Meanwhile, heat 2 tablespoons EVOO in a large skillet over medium-low heat. Finely chop 2 cloves of garlic and the remainder of the onion. Add the garlic and onion to the EVOO and gently cook for 8-10 minutes. Add tomatoes and stock to the pan and gently mash up. Season with salt and pepper. Stir in basil and allow the sauce to reduce while you cook pasta. Cook pasta to al dente, and reserve 1 cup of starchy water. Then drain pasta and place back in hot pot with butter, remaining cheese, and sauce. Toss pasta to coat evenly, adjust salt and pepper and serve along side the chicken meatballs.

Categories

Chicken, Main Dish

Nutrition Facts
Serving Size 421.8g
Amount Per Serving
Calories
617
Calories from Fat
163
% Daily Value*
Total Fat
18.1g
28%
Saturated Fat
4.5g
23%
Trans Fat
0.0g
Cholesterol
98mg
33%
Sodium
800mg
33%
Potassium
420mg
12%
Total Carbohydrates
68.3g
23%
Dietary Fiber
14.4g
58%
Sugars
10.1g
Protein
44.5g
Vitamin A 130% Vitamin C 48%
Calcium 37% Iron 45%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Very high in vitamin A
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