Ingredients:
1 lb ground chicken
2/3 cup breadcrumbs
1 eggs
1/4 teaspoon cumin
1/4 teaspoon instant minced garlic ( or 1 clove garlic, minced)
1 tablespoon dried parsley flakes
1/2 teaspoon salt
1/8 teaspoon pepper
1 large sweet red peppers
1 1/2 cups chicken broth ( or 1 1/2 cup water with 1 1/2 tsp. chicken bouillon powder)
3 green onions, sliced
1/4 teaspoon instant minced garlic ( or 1 clove garlic, minced)
1 (12 ounce) cans fat-free evaporated milk
2 tablespoons flour
1 tablespoon dry sherry (optional)
1 dash hot pepper sauce (optional)
salt and pepper
10 ounces penne pasta
Directions:
Cook penne pasta according to package directions; drain, rinse, and keep warm.
In a bowl, combine chicken, bread crumbs, egg, cumin, garlic, parsley flakes, salt, and pepper.
Mix and shape into 1 inch meatballs.
Spray a non-stick skillet and lightly brown meatballs, about 10 minutes.
(NOTE: YOU CAN ROAST RED PEPPER IN 425F OVEN FOR 20 MINUTES IF DESIRED. REMOVE SEEDS AND SKIN BEFORE USING. THIS STEP IS OPTIONAL) Seed red pepper and quarter; place in blender with chicken broth; pulse until pepper is pureed.
Add blender contents to skillet with garlic and green onion; simmer, UNCOVERED, 15 minutes or until liquid is REDUCED BY HALF.
Remove meatballs to a plate.
In blender, combine evaporated milk and flour; buzz until blended.
Add evaporated milk to skillet and whisk until contents of skillet come to a boil; continue to cook 1-2 minutes.
Add dry sherry and hot pepper sauce if desired, and salt and pepper to taste.
Return meatballs to pan.
Serve over hot penne pasta.
Servings: 4-6
Time preparation: 15 min.
Time total: 45 min.