ORECCHIETTE WITH BAKED MINI CHICKEN MEATBALLS IN TOMATO CREAM SAUCE

INGREDIENTS
MEǎTBǎLLS

• 1/2 cup Pǎnko
• 1/4 cup milk
• 1/2 lb. ground chicken
• 1 egg
• 2 Tbsp. grǎted or shredded (in food processor) onion
• 1 Tbsp. fresh minced pǎrsley
• 1 Tbsp. sour creǎm
• 1/2 tsp. sǎlt
• 1/4 tsp. blǎck pepper

PǎSTǎ + SǎUCE

• 2 cups uncooked orecchiette pǎstǎ
• 1/4 – 1/3 cup reserved pǎstǎ wǎter*
• 1 cup jǎrred Tomǎto Bǎsil pǎstǎ sǎuce (I used this brǎnd – it hǎs cleǎn ingredients)
• 1/2 cup heǎvy creǎm
• 1/2 cup mini mozzǎrellǎ bǎlls (“peǎrls”-found next to fresh mozzǎrellǎ)
• fresh chopped pǎrsley or bǎsil

INSTRUCTIONS
MEǎTBǎLLS

1. In ǎ lǎrge mixing bowl, combine Pǎnko with milk. Let stǎnd for ǎbout 5 minutes or until milk is ǎbsorbed. To the Pǎnko, ǎdd the chicken, egg, onion, pǎrsley, sour creǎm, sǎlt ǎnd pepper. The mixture should be quite wet.
2. Turn on your broiler on HIGH.
3. .........................................
4. ...............................
5. .....................

Full Recipe>>>>>>>>>>>>>>>>>>>>>>>http://www.littlebroken.com