Penne with Chicken Meatballs and Broccolini
Serves: 4-6 servings
  • 1 pound ground chicken
  • 1 egg
  • 2 tablespoons water
  • ¼ cup breadcrumbs
  • ¼ freshly grated parmesan cheese
  • 2 tablespoons freshly chopped parsley
  • 2 garlic cloves, minced
  • ½ tsp salt
  • ¼ tsp fresh ground pepper
  • 1-16 ounce package penne (I use Garofalo gluten free)
  • 2 bunches broccolini, bottom ½ of stems removed
  • 2 tablespoons butter
  • ¼ plus 2 tablespoons olive oil
  • ¼ teaspoon salt
  • ½ cup parmesan cheese
  1. Cook penne according to package directions. In the last 2-3 minutes of cooling, add broccolini to blanch. Strain and set aside.
  2. Meanwhile, while pasta is cooking lightly scramble egg and water together in medium bowl.
  3. Add ground chicken, bread crumbs, parmesan. parsley, garlic, salt and pepper and mix well.
  4. Using damp hands, roll a tablespoon of the chicken mixture into a small ball and place on a clean plate or baking sheet (should make about 22 meatballs).
  5. Heat a large skillet over medium heat. Add 2 tablespoons of oil and once shimmering, add meatballs in batches and cook until golden brown and cooked through, about 3-4 minutes on each side. Set aside on clean plate.
  6. Clean skillet and melt butter over medium heat. Add the penne/broccolini and sauté until warm. Add meatballs and cook another 5 minutes.
  7. Add parmesan cheese, salt and pepper and serve immediately
Recipe by Three Hungry Boys at