CREAMY PARMESAN PASTA WITH " FOWL BALLS" (HA HA!)
Oh,Boy! Is this good! (at least WE thought so...)From Cooking Light - 2000. I did make a few changes - you may want to too, who knows? I used a pound of turkey breast, didn't use fresh bread crumbs - about a half a cup of dry, doubled the sauce, and I used chicken broth in place of the wine.I also threw the meatballs in the sauce after I had made that, to cook them a bit more.Very good! Try it! (cooking times are approximate)
Provided by HEP MEP
Categories Poultry
Time 35m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- For meatballs:.
- Combine first 8 ingredients in a bowl. Shape mixture into balls.
- Place a large non-stick skillet coated with cooking spray over medium-high heat until hot.
- Add meatballs, browning on all sides.
- Remove meatballs from pan.
- Add wine and green onions to pan, scraping pan to loosen any brown bits: cook 2 minutes.
- Add cream, cheese, and water: reduce heat to medium and cook 3 minutes, stirring frequently.
- Add pasta, and cook 1 minute, tossing to coat.
- Place pasta on each of 4 plates and top with meatballs.
- Dig in!
Nutrition Facts : Calories 597.6, Fat 18.5, SaturatedFat 9.2, Cholesterol 139.4, Sodium 604.2, Carbohydrate 71.5, Fiber 4.2, Sugar 4.1, Protein 30.4
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