Fusilli with Meatballs

Fusilli with Meatballs
Servings: 6 Prep 15 mins Cook 30 mins

Ingredients

  • Olive oil spray
  • 1 chopped onion
  • 3 minced garlic cloves, divided
  • 1/2 bulb fennel, thinly sliced
  • 5 tomatoes, chopped
  • 1 15 ounce can plum tomatoes
  • 1 teaspoon thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 pound ground chicken breast
  • 1/2 cup bread crumbs
  • 1 egg
  • 3 finely minced shallots
  • 1 teaspoon oregano
  • 1 pound tri-color fusilli
  • 1/4 cup grated Parmesan cheese

Make It

1. Spray a large saucepan with olive oil spray. Saute onion, two garlic cloves, and fennel until limp. Add fresh and canned tomatoes, thyme, bay leaf, salt, and pepper. Bring to boil; reduce heat and simmer for 20 minutes.

2. Meanwhile, mix remaining ingredients except pasta and cheese in a large bowl. Shape meat mixture into ping-pong-size balls. Coat a nonstick frying pan with olive oil spray. Saute meatballs until done, approximately 10 minutes.

3. Boil pasta according to package directions. Toss meatballs and pasta in sauce. Serve in individual pasta bowls and sprinkle with Parmesan cheese.