Pasta with Mexican Chicken Meatballs in Jalapeno n' Tomato Sauce Recipe
Ingredients
| 1 pound pasta, cooked and drained | ||
| Chicken breast | 3/4 pound (For Chicken Meatballs) | |
| Egg whites | 2 (For Chicken Meatballs) | |
| Cilantro | 1 Tablespoon, finely chopped (For Chicken Meatballs) | |
| Dried oregano | 1/2 Tablespoon (For Chicken Meatballs) | |
| Ground cumin | 1 Teaspoon (For Chicken Meatballs) | |
| 1 6-inch corn tortilla, soaked in warm water until soft, then drained | ||
| Olive oil | 1 Tablespoon (For Jalapeno Tomato Sauce) | |
| 1 small onion, chopped fine | ||
| 1 medium garlic clove, chopped fine | ||
| Jalapeno pepper | 1 Medium (For Jalapeno Tomato Sauce) | |
| 1/2 medium red bell pepper, cut into 1/4-inch dice | ||
| 1 16-ounce can salt-free whole tomatoes | ||
| Cilantro leaves | 2 Tablespoon, chopped (For Jalapeno Tomato Sauce) | |
| 1 tablespoon double-concentrate tomato paste | ||
| Sugar | 2 Teaspoon (For Jalapeno Tomato Sauce) | |
| Dried oregano | 1 Teaspoon (For Jalapeno Tomato Sauce) | |
Directions
Put all the ingredients for the meatballs in a mixing bowl.
With your hands, squeeze the ingredients together until thoroughly blended.
Remove the broiler tray and spray it lightly with nonstick cooking spray.
Preheat the broiler without the tray.
With a tablespoon and your fingers, scoop and shape rounded spoonfuls of the chicken mixture, forming balls and placing them on the broiler tray.
When all the meatballs have been shaped, broil them close to the heat until golden brown, turning them over once (they'll flatten slightly)—about 5 minutes per side.
While the meatballs are broiling, start the sauce.
In a large skillet or saucepan, heat the oil with the onion, garlic, jalapeno, and bell pepper over moderate heat.
When the vegetables sizzle, add the tomatoes, breaking them up with your hands, and the remaining ingredients.
Simmer the sauce until thick but still slightly liquid, about 10 minutes, adding the meatballs for the final few minutes of simmering.
Serve over cooked pasta.
With your hands, squeeze the ingredients together until thoroughly blended.
Remove the broiler tray and spray it lightly with nonstick cooking spray.
Preheat the broiler without the tray.
With a tablespoon and your fingers, scoop and shape rounded spoonfuls of the chicken mixture, forming balls and placing them on the broiler tray.
When all the meatballs have been shaped, broil them close to the heat until golden brown, turning them over once (they'll flatten slightly)—about 5 minutes per side.
While the meatballs are broiling, start the sauce.
In a large skillet or saucepan, heat the oil with the onion, garlic, jalapeno, and bell pepper over moderate heat.
When the vegetables sizzle, add the tomatoes, breaking them up with your hands, and the remaining ingredients.
Simmer the sauce until thick but still slightly liquid, about 10 minutes, adding the meatballs for the final few minutes of simmering.
Serve over cooked pasta.
Chef
