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Pasta Primavera with Chicken Meatballs

Pasta Primavera with Chicken Meatballs

  • Yield: Serves 4
  • Prep Time: 20 minutes
  • Cooking Time: 15 minutes
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  • 1 lb Ground chicken breast
  • 1/2 cup Fine dry breadcrumbs
  • 2 tbsp Basil pesto
  • 12 oz pkg Frozen vegetables, thawed
  • 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 and 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.)
  3. Bring water to a boil.
  4. 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.