Description
For the Meatballs
1 lb ground chicken
1/2 cup ricotta cheese
1/4 cup grated Parmesan cheese
1/2 cup breadcrumbs
1 egg
2 cloves garlic, minced
1 tablespoon dried Italian seasoning
1 tablespoon fresh basil, chopped
1 teaspoon lemon zest
Salt and pepper, to taste
2 tablespoons olive oil (for cooking)
For the Sundried Tomato Orzo
8 oz orzo pasta
1/2 cup sun-dried tomatoes, chopped
2 tablespoons olive oil
1 clove garlic, minced
1/4 cup heavy cream
1/2 cup chicken broth
1/2 cup fresh spinach, chopped
1/4 cup grated Parmesan cheese
Salt and pepper, to taste
Directions
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a bowl, mix ground chicken, ricotta, Parmesan, breadcrumbs, egg, garlic, Italian seasoning, basil, lemon zest, salt, and pepper until well combined.
Form mixture into 1-inch meatballs and place on the prepared baking sheet. Drizzle with olive oil.
Bake for 18–20 minutes, or until golden brown and cooked through.
While the meatballs are baking, cook the orzo pasta according to package instructions. Drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and sun-dried tomatoes, cooking for 2–3 minutes.
Stir in heavy cream and chicken broth, then bring to a simmer for 2–3 minutes.
Add cooked orzo and spinach to the skillet, tossing until spinach wilts. Season with salt and pepper, and stir in Parmesan cheese.
Serve the Tuscan chicken and ricotta meatballs on top of the sundried tomato orzo. Garnish with extra Parmesan and fresh basil if desired.
Prep Time: 15 minutes, Cooking Time: 25 minutes, Total Time: 40 minutes, Kcal: 480 per serving, Servings: 4
