2. Organic Linguine Marinara with Chicken Pesto Meatballs
PREP TIME: 15 min | COOK TIME: 15 min
TOTAL TIME: 30 min | YIELDS: 6 servings
Ingredients:
| 2-8 oz pkg | Three Bridges Organic Fettuccine |
| 2-15 oz tubs | Three Bridges Heirloom Marinara Sauce |
| 2-7 oz tubs | Three Bridges Superfood Pesto Sauce |
| 1 lb | chicken breast, ground |
| 3/4 cup | Italian breadcrumbs |
| 2 cups | parmesan cheese, grated |
| 3 cloves | garlic, minced |
| 1/2 each | onion, minced |
| 1/2 tsp | Italian seasoning |
| 1 each | egg, large, lightly beaten |
| kosher salt and fresh cracked black pepper to taste |
Instructions:
- Preheat oven to 375°F.
- Prepare a baking sheet by lining with parchment paper.
- In a large mixing bowl, combine 1 cup of Three Bridges Marinara, the ground chicken, Italian breadcrumbs, ½ the parmesan cheese, garlic, onion, Italian seasoning, 3 tbsp of the Three Bridges Superfood Pesto and the egg. Season with Kosher Salt and Black Pepper. Mix well but do not over mix or you will have tough meatballs.
- Using a 2 oz scoop, portion out meat mixture and place on baking sheet. After all meatballs have been scooped onto baking sheet and roll into balls. TIP: If you lightly wet your hands the meatballs will form better and crack less.
- Bake for 20-25 minutes until lightly browned.
- Remove from oven and hold warm.
- To Serve: Heat the remaining Three Bridges Heirloom Marinara in a large skillet.
- Cook the Three Bridges Organic Linguini according to package directions. Drain well and add to the Heirloom Marinara sauce. Mix well and season with kosher salt to taste.
- Divide the sauced Linguini evenly into 6 dishes.
- Divide the Chicken Parmesan Meatballs among the 6 dishes.
- Sprinkle each dish with the remaining ½ of the parmesan cheese evenly. Serve & enjoy!
Disclaimer
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.
