CHICKEN PICCATA MEATBALL PASTA

Chicken|Ciao Bella|Italian|Pasta

Ingredients

The Meatballs:

1 egg, beaten

5 garlic cloves, finely chopped

½ cup panko breadcrumbs

¼ cup grated parmesan cheese

1 teaspoon salt

½ teaspoon black pepper

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

¼ cup chopped parsley

3 tablespoons capers (drained)

1 tablespoon lemon zest

1 tablespoon lemon juice

1 pound ground chicken

2 tablespoons olive oil

The Sauce:

1 tablespoon butter

1 medium onion, chopped

6 large garlic cloves, finely chopped

½ cup dry white wine

2 cups heavy cream

1 tablespoon lemon zest (1 lemon)

2 tablespoons fresh lemon juice

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

6 tablespoons capers

¼ cup fresh parsley, chopped (plus more for garnish)

½ cup grated parmesan cheese (plus more for garnish)

¾ pound angel hair pasta, cooked al dente to package directions (reserve ½ cup pasta water)

1, 5 ounce package baby arugula

2 tablespoons olive oil

1 lemon, sliced

Instructions

To make the meatballs, combine the egg, garlic, panko, parm, salt, pepper, Italian seasoning, parsley, capers, zest, and lemon juice in a large bowl. Mix everything together with a fork to combine. Add the ground chicken to the bowl and massage everything together with your hands until well combined. Form this mixture into small balls, about the size of a ping pong ball (this recipe makes about 12-14 meatballs).

Preheat the 2 tablespoons of olive oil in a large deep skillet over medium high heat. Add the meatballs and brown on all sides, turning gingerly with tongs as they brown. Remove to a plate and set aside.

Add the butter to the pan drippings and cook the onions and garlic, stirring occasionally, until soft and fragrant, about 2 minutes. Add the wine and cook for 2-3 minutes until most of the liquid is absorbed. Add the heavy cream, zest, lemon juice, salt, pepper, Italian seasoning, and capers to the pan. Bring to a boil and cook, stirring occasionally for 3-4 minute until a thick sauce forms that coats the back of a spoon. Stir in the parsley and parmesan cheese. Add the meatballs back to the sauce, along with any drippings that have formed on the plate, and gently stir to coat.

Add the pasta to the pan and cook, gently tossing until everything is well coated in the sauce. Add some of the pasta water as need to loosen the sauce and give a creamy texture. Serve the pasta and meatballs hot in bowls with a handful of arugula drizzled with olive oil and dusted with parmesan cheese on top. Finish with a lemon slice and chopped parsley. Devour!