Ingredients: 1 lb ground chicken. 1/2 cup breadcrumbs. 1/4 cup grated Parmesan cheese. 1 egg, beaten. 1/4 cup chopped fresh parsley. Salt and pepper to taste. 1 lb pasta of your choice. 2 cups broccoli florets. 1/2 cup basil leaves. 1/4 cup toasted pine nuts. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 1/4 cup olive oil. Salt and pepper to taste.
Instructions: Preheat oven to 400F 200C. In a large bowl, combine ground chicken, breadcrumbs, Parmesan cheese, beaten egg, chopped parsley, salt, and pepper. Mix until well combined. Shape the mixture into meatballs, about 1 inch in diameter, and place them on a baking sheet lined with parchment paper. Bake meatballs in the preheated oven for 20-25 minutes or until cooked through and lightly browned. While the meatballs are baking, cook pasta according to package instructions. In the last 5 minutes of cooking, add broccoli florets to the pasta pot. In a food processor, combine basil leaves, toasted pine nuts, minced garlic, Parmesan cheese, olive oil, salt, and pepper. Blend until smooth to make the broccoli pesto. Drain pasta and broccoli, reserving a little pasta water. Return them to the pot and toss with the broccoli pesto, adding a little pasta water if needed to loosen the sauce. Serve the baked chicken meatballs over the broccoli pesto pasta. Enjoy!