Pasta Primavera with Chicken Meatballs

  • Yield: Serves 4
  • Prep Time: 20 minutes
  • Cooking Time: 15 minutes
Pasta Primavera with Chicken Meatballs


  • 1 lb. ground chicken breast
  • 1/2 cup fine dry breadcrumbs
  • 2 tbsp. basil pesto
  • 1 (12-oz.) pkg. frozen vegetables with peppercorn seasoning, thawed
  • 1/2 cup skim milk (or amount listed on fettuccine mix package)
  • 1 (4.8-oz.) pkg. creamy Parmesan fettuccine mix


  1. In a medium bowl combine chicken, breadcrumbs, pesto, and salt and freshly ground pepper to taste; mix gently. Form into 1-inch balls.
  2. Coat a large nonstick skillet with nonstick cooking spray and place over medium heat. Add meatballs; cook 8 minutes, turning occasionally until all sides are browned. Add vegetables, milk, and water as listed on fettuccine mix package. (Do not add oil if listed on package.) Bring to boiling.
  3. Stir in fettuccine and seasonings from package; add 1/2 cup water. Simmer, uncovered, 7 to 8 minutes or just until pasta is al dente, stirring frequently. Let stand, uncovered, 5 minutes to thicken. Season with freshly ground pepper to taste, and serve.

Per serving: 379 calories, 6g fat, 1g saturated fat, 68mg cholesterol, 633mg sodium, 43g carbohydrate, 4g fiber, 35g protein

*5 minutes stand time extra

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