Penne And Meatballs With Red Pepper Sauce

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Low fat chicken meatballs have the subtle flavor of cumin in a light and creamy sweet red pepper sauce.

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Steps

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Cook penne pasta according to package directions.

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Drain , rinse , and keep warm.

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In a bowl , combine chicken , bread crumbs , egg , cumin , garlic , parsley flakes , salt , and pepper.

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Mix and shape into 1 inch meatballs.

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Spray a non-stick skillet and lightly brown meatballs , about 10 minutes.

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Seed red pepper and quarter.

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Place in blender with chicken broth.

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Pulse until pepper is pureed.

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Add blender contents to skillet with garlic and green onion.

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Simmer , uncovered , 15 minutes or until liquid is reduced by half.

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Remove meatballs to a plate.

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In blender , combine evaporated milk and flour.

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Buzz until blended.

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Add evaporated milk to skillet and whisk until contents of skillet come to a boil.

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Continue to cook 1-2 minutes.

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Add dry sherry and hot pepper sauce if desired , and salt and pepper to taste.

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Return meatballs to pan.

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Serve over hot penne pasta.

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Ingredients

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ground chicken, breadcrumbs, egg, cumin, instant minced garlic, dried parsley flakes, salt, pepper, sweet red pepper, chicken broth, green onions, fat-free evaporated milk, flour, dry sherry, hot pepper sauce, salt and pepper, penne pasta