Julienned Zucchini Noodles with Chicken Meatballs

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

Prep Time 15 mins

Cook Time 20 mins

Total Time 35 mins

Servings

Author Hostess At Heart

Ingredients

1 pound ground chicken
1/2 Kroger® Italian Style bread crumbs
1 egg
1/2 cup grated parmesan cheese plus extra for garnish
1/2 teaspoon garlic powder
1-1/2 teaspoon Italian seasoning divided
1/2 teaspoon kosher salt
1/8 ground black pepper pinch
1 medium zucchini per person
14 oz can Simple Truth Organic Diced Tomatoes in tomato sauce
1 or 2 cloves garlic finely chopped
1/8 to 1/4 teaspoon crushed red pepper
2 tablespoons red wine optional
Italian parsley chopped for garnish

Instructions

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.
Roll chicken mixture into 1-1/2" meatballs and put on prepared pan. (I used a 1-1/2 Tbl scoop)
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. Add garlic, 1/2 teaspoon Italian seasoning, wine and garlic. Allow to cook until most of the liquid has cooked off. About 10 minutes.
Prepare zucchini by chopping both ends off. Run a julienned peeler down squarely each side. Pull apart strands.
To assemble, put zucchini noodles on a plate or pasta dish. Top with meatballs and sauce. Garnish with parmesan cheese and additional parsley.

Notes

Zucchini noodles can be stored in a paper towel and plastic bag for 2 days in the refrigerator.

Nutrition

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