Chicken Meatballs with Cheesy Spinach Pappardelle

Ingredients

For the Chicken Meatballs

• 1 lb. ground chicken

• 1/4 cup breadcrumbs

• 1 egg

• 1/4 cup grated parmesan cheese

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

  
  

For the Cheesy Spinach Pappardelle

• 8 oz. pappardelle

• 1 tablespoon olive oil

• 4 cups spinach loosely packed

• 2 garlic cloves minced

• 1/4 cup butter

• 3 tablespoons flour

• 2 cups whole milk

• 1/2 cup shaved parmesan

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Instructions

Preheat the oven to 400 degrees. Spray down a sheet pan or casserole dish with cooking spray. Add the ground chicken, breadcrumbs, egg, grated parmesan cheese, garlic powder, onion powder, salt, and pepper to a large bowl. Mix together with clean hands. Scoop and roll 1-inch meatballs, placing them evenly on the sheet pan. Bake in the oven for 25 minutes.

While the meatballs are baking, bring a large pot of water to boil. Sprinkle in some salt, then cook the pappardelle pasta. Drain. While the pasta is cooking, heat up the olive oil in a large skillet.  Add the minced garlic and cook until fragrant, about 30 seconds.

Add the spinach, cook until the spinach has visibly wilted—about 1 to 2 minutes. Remove the spinach and garlic from heat into a bowl. In that same skillet, melt the butter. Sprinkle in the flour and whisk until combined. Slowly pour in the milk, about 1/4 cup at a time, whisking as you do so. This should create a nice white roux. Sprinkle in the shaved parmesan, and mix together with a rubber spatula. Turn off the heat. Add in the spinach and garlic, as well as the cooked pappardelle. Stir to combine. Using tongs, separate the cheesy spinach pasta into four large bowls. Divide the chicken meatballs into four and place them on top. Sprinkle with fresh cracked pepper if desired, and serve immediately.