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Orecchiette Pasta with Chicken Meatballs in a Mushroom Marsala Sauce

Your family will love this Orecchiette Pasta with Chicken Meatballs in a Mushroom Marsala Sauce. Fancy enough for guests but way enough for weeknight dinner.
Course Main
Cuisine Italian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Author Quinn Caudill

Ingredients

Chicken Meatballs:

  • 1 lb . ground chicken
  • 2 eggs
  • ¼ milk 1%
  • ¼ panko bread crumbs
  • ½ cup dry bread crumbs
  • 1 tbsp . Italian seasonings
  • 1 tsp . sea salt
  • ½ tsp . black pepper
  • ½ tsp . garlic powder
  • ½ tsp . onion powder
  • ½ cup Parmesan

Pasta:

  • 1 lb . Orecchiette pasta
  • 4 quarts water
  • Pinch of salt

Sauce:

  • 1 tbsp . butter
  • 1 tbsp . olive oil
  • 2 oz . prosciutto diced
  • 8 oz package sliced mushrooms white or baby bella
  • ½ medium yellow onions finely chopped
  • 1 tbsp . minced garlic
  • Salt and pepper to taste
  • ½ tsp . crushed red pepper flakes
  • 1 tbsp . flour
  • 1 cup low sodium chicken broth
  • 2 tbsp . Marsala wine
  • 14.5 oz . can of Red Gold Basil oregano and garlic diced tomatoes, drained.
  • ½ cup frozen peas
  • ¾ cup half and half
  • ¼ Parmesan cheese
  • Salt and Pepper to taste

Instructions

Meatballs:

  1. Preheat oven 400°F.
  2. Mix all ingredients in bowl. Add extra breadcrumbs if needed to get mixture to a thick consistency. Grease 36 mini muffin cups with cooking spray. Wipe off excess.
  3. Use melon-baler or make into 1 tbsp. round balls, place chicken meatball mixture into muffin pan. Bake for 25 minutes. Freeze extra meatballs.

Pasta:

  1. Bring water to boil and add salt.
  2. Add pasta, cook for eight minutes.
  3. Remove from heat and drain. Set aside.

Sauce:

  1. In 12” sauce pan, heat butter and oil over medium heat.
  2. Add onions, garlic, prosciutto, and mushrooms to pan and stir. Saute for 8 minutes.
  3. Add salt and pepper. Stir in flour and cook for 1 minute until thickened.
  4. Stir in broth, wine, bring to low boil, reduce heat and simmer for 4 minutes. Stir in tomatoes and peas, cook for 4 minutes.
  5. Stir in cream and reduce heat to medium low.
  6. Add in 18 meatballs until heated then stir in cheese.
  7. Serve over pasta,