Julienned Zucchini Noodles with Chicken Meatballs

Julienned  Zucchini Noodles with Chicken meatballs is a healthier lite dish that  can be made in under 30 minutes. It has an Italian flair that pasta  lovers will adore.

INGREDIENTS

– ground chicken – Kroger® Italian Style bread crumbs – egg – grated parmesan cheese plus extra for garnish

STEP 1

Preheat oven to 400°F. Line a rimmed baking sheet with foil and spray with non-stick cooking spray. Set aside.

In  a medium bowl, combine ground chicken, bread crumbs, parmesan cheese,  egg, garlic powder, salt, pepper, and 1 teaspoon of Italian seasoning.

STEP 2

Roll chicken mixture into 1-1/2″ meatballs and put on prepared pan. (I used a 1-1/2 Tbl scoop).

STEP 3

Bake for 20 minutes or until the register an internal temperature of 165°F. While meatballs bake, add can of diced tomatoes to a 9 to 10 inch sauce pan.

STEP 4

Add garlic, 1/2 teaspoon Italian seasoning, wine and garlic. Allow to  cook until most of the liquid has cooked off. About 10 minutes.

STEP 5

Prepare zucchini by chopping both ends off. Run a julienne peeler down squarely each side. Pull apart strands.

STEP 6

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