Truffle Chicken Meatball Pasta
Ingredients
The meatballs
-
1½
lb
ground chicken
-
1
large
organic egg
-
⅓
cup
Italian breadcrumbs
-
1¼
cup
grated parmesan cheese
-
4
tbsp
minced garlic
-
⅔
cup
fresh basil
-
6.4
oz
black truffle and mushroom thrills
-
1
tsp
ground cumin
-
½
tsp
ground thyme
-
1½
tsp
sea salt
-
1½
tsp
black pepper
-
¼
tsp
onion powder
The sauce
-
2
tbsp
butter
-
1
tbsp
all-purpose flour
-
2½
cup
heavy whipping cream
-
3
tbsp
truffle oil
-
2
tsp
rubbed sage
-
1
tsp
garlic powder
The pasta
Instructions
- Combine the ground chicken, egg, breadcrumbs, ¼ cup parmesan cheese, 2 tbsp minced garlic, ⅓ cup fresh basil, 2 tbsp truffle thrills, cumin, thyme, ½ tsp salt, ½ tsp black pepper, and onion powder in a bowl and mix well.
- Form the mixture into golf-ball-sized meatballs and place them on a non-stick baking sheet. Bake at 350°F for 15 minutes.
- In a pan, melt butter over medium-low heat, then add 2 tbsp minced garlic and flour, stirring until combined. Pour in the heavy cream and cook until it bubbles.
- Stir in the remaining parmesan cheese, truffle thrills, 1 tbsp truffle oil, sage, 1 tsp black pepper, garlic powder, and 1 tsp salt. Remove from heat.
- Cook the farfalle pasta according to package instructions, then drain and toss with 2 tbsp truffle oil.
- Mix the cooked pasta with the cream sauce and top with the baked meatballs before serving.
Nutrition Facts (estimated)
Servings
4-6
Calories
680
Total fat
39.8g
Total carbohydrates
36.3g
Total protein
44.8g
Sodium
909mg
Cholesterol
232mg
You might also like