Italian Wedding Pasta

Ingredients

• 1 lb ground chicken (or turkey)
• 1/4 cup breadcrumbs (I use Italian, use plain if you wish)
• 1/4 cup loosely packed fresh parsley leaves, chopped
• 1/4 teaspoon pepper
• 1/4 teaspoon salt
• 2 garlic cloves, pressed
• 1 large egg
• 1 cup freshly grated romano cheese, divided

• 1 (16 ounce) box farfalle pasta (bow ties)
• 1 tablespoon cornstarch
• 1 1/2 cups reduced-fat milk
• 15 1/2 ounces chicken broth

• 1 (9 ounce) bag baby spinach
• fresh ground black pepper, to taste

Directions

1. 1

   Preheat oven to 400 degrees. Spray a jelly roll pan or line with parchment.

2. 2

   In a medium bowl, use hands to mix chicken, bread crumbs, parsley, pepper, salt, garlic, egg, and 1/4 C of the cheese until blended. Shape into about 36 1-inch meatballs. Place on pan and bake about 18 minutes or until done. Leave oven on for end of recipe.

3. 3

   Meanwhile, heat large pot of water to boiling. Add pasta and cook 2 minutes less than package directs. Drain pasta and return it to the pot.

4. 4

   Whisk cornstarch into milk. Add milk mixture and broth to pasta in pot. Heat to boiling over medium-high heat, stirring frequently. Boil 1 minute to thicken sauce slightly.

5. 5

   Remove from heat and stir in spinach, 1/2 C grated Romano, and some freshly ground pepper. Once cheese is melted and spinach is well wilted, gently stir in meatballs.

6. 6

   Transfer pasta to 3-quart glass, stoneware, or ceramic baking dish. Sprinkle with remaining 1/4 C grated Romano. Bake 20 minutes or until hot in the center and turning golden brown.