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Zucchini Pesto Pasta with chicken meatballs

Zucchini Pesto Pasta With Chicken Meatballs {Gluten Free}

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Ingredients Method Notes

Ingredients
  

Chicken meatballs
  • 1/2 cup gluten free breadcrumbs
  • 1/4 cup milk
  • 1 pound boneless, skinless chicken thighs, tenders, or breasts
  • 3 cloves garlic
  • 2-4 tbsp onion
  • salt and pepper
  • handful of large basil leaves + more for garnish
Roasted Tomatoes
  • 1 pint cherry tomatoes
  • 2 tbsp extra-virgin olive oil
Spiralized pasta
  • 3/4-1 cup pesto (Find my homemade recipe here*)
  • 1 1/2 pounds spiralized zucchini
  • parmesan cheese

Method
 

Chicken Meatballs
  1. Preheat oven to 350°F
  2. Please the breadcrumbs in a bowl and cover with milk. Give them a quick stirt.
  3. Please chicken, basil, onion, and garlic in food processor, and pulse until coarsely chopped/ground.
  4. Add breadcrumb mixture along with salt and pepper to the chicken mixture and pulse a few times to incorporate.
  5. Scoop mixture into balls and place in a baking dish. Bake for about 18 minutes.
Roasted Tomatoes
  1. Toss cherry tomatoes in a shallow baking dish. Drizzle with olive oil and salt and pepper. Roast alongside the chicken meatballs until blistered and bursting.
Spiralized Pasta
  1. Meanwhile, bring a large pot of salted water to a boil. Add zucchini, noodles, and boil for 3 to 4 minutes. Drain.
  2. Add cooked and drained zucchini noodles noodles to a serving bowl. Add pesto, meatballs, and cherry tomatoes, tossing until well coated. Serve immediately with a few Parmesan cheese shavings, salt and pepper, and drizzle with olive oil.

Notes

Homemade Pesto