Chicken Piccata Meatballs and Pasta
Chicken Piccata Meatballs and Pasta
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Ingredients
- 1 pound ground chicken
- ⅔ cups panko bread crumbs
- ¼ cup parmesan cheese, grated
- 1 teaspoon salt
- 1 tablespoon, plus 2 teaspoons, lemon zest
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1 teaspoon Morton & Bassett Garlic Powder
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1 tablespoon Morton & Bassett Italian Herb Blend
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1 teaspoon Morton & Bassett Lemon Pepper Blend
- 2 tablespoons olive oil
- 1 lemon, juiced and sliced
- 1 box spaghetti
- ¾ stick butter
- 1 tablespoon flour
- 1 cup chicken broth
- ¼ cup capers
- 2 tablespoons caper brine
- 4-5 leaves basil, chopped
Directions
In a large bowl, combine ground chicken, panko bread crumbs, parmesan cheese, salt, 1 tablespoon lemon zest, M&B Garlic Powder, M&B Italian Herb Blend, and M&B Lemon Pepper Blend. Use a spatula to thoroughly mix.
Form meatballs by scooping 2 tablespoons of ground chicken and rolling them into balls. Heat olive oil in a pan over medium heat. Add the meatballs and cook for 6-8 minutes, rotating them often for even cooking. Once internal temperature reads 165° F, remove and set aside. Meanwhile, boil the spaghetti.
In the same pan that the meatballs were cooked in, add butter and let melt over medium heat. Whisk flour into the butter, ensuring no clumps. Slowly add chicken broth, capers, caper brine, and lemon juice. Let simmer for 5-7 minutes. Broth will thicken as it cooks.
Add meatballs and spaghetti back into the pan. Saturate noodles and meatballs with the broth, and allow to cook for another 5-7 minutes.
To serve, garnish with fresh basil and remaining lemon zest.