Ingredients
For the Meatballs:
1/2 cup breadcrumbs
500g ground chicken
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
Salt and pepper, to taste
1 tbsp olive oil (for frying)
For the Creamy Spinach Sauce:
3 cloves garlic, minced
2 tbsp butter
1 cup heavy cream
1 cup chicken broth
1 cup fresh spinach, chopped
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
For the Pasta:
300g linguine or spaghetti
Salt (for boiling water)
Instructions
Prepare the Meatballs:
In a large mixing bowl, combine the ground chicken, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Mix until all ingredients are well incorporated.
Shape the mixture into golf ball-sized meatballs.
Heat olive oil in a large pan over medium heat. Cook the meatballs for about 6-8 minutes, turning them occasionally, until they are golden brown on all sides and cooked through. Remove from the pan and set aside.
Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Make the Creamy Spinach Sauce:
In the same pan used for the meatballs, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, until fragrant.
Stir in the chicken broth and heavy cream. Bring to a simmer, and cook for about 5 minutes until the sauce begins to thicken.
Add the chopped spinach and Parmesan cheese, stirring until the spinach wilts and the cheese melts into the sauce. Season with salt and pepper to taste.
Return the cooked meatballs to the pan, spooning the sauce over them. Let everything simmer together for a few minutes.
Enjoy.