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Ingredients

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Directions

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  • Combine the torn bread and milk in a large bowl. Let stand for 5 minutes or until the bread softens. Add the ground chicken, bread crumbs, Parmesan cheese, 2 tablespoons of the parsley and 1/4 teaspoon of the salt; mix well with your hands. With hands kept wet with cold water, shape mixture into 1-1/2-inch balls.

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  • Heat the oil in a large skillet over medium heat. Working in batches if necessary, add meatballs to skillet; cook, turning, until browned on all sides, about 5 minutes. Transfer meatballs to a plate.

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  • In the drippings in the skillet, cook green pepper and onion over medium-high heat until just tender, about 2 minutes. Add the water; continue cooking, stirring occasionally, until the vegetables are very tender, for about another 6 minutes.

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  • Stir in the meatballs, crushed tomatoes and the remaining salt. Bring to boiling. Reduce heat; cover and simmer, stirring occasionally, for 15 minutes or until the meatballs are cooked through.

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  • Meanwhile, prepare the penne or ziti according to the package directions; drain.

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  • Preheat oven to 375°F.

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  • Toss pasta with sauce and meatballs in skillet. Spoon half of mixture into 3-quart oval casserole. Sprinkle with half the Cheddar cheese. Spoon remaining pasta mixture on top. Top with remaining cheese. Tent with aluminum foil (do not let foil touch cheese).

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  • Bake in 375°F oven 35 minutes until hot and bubbly and cheese is melted. Remove foil. Sprinkle with remaining chopped parsley.

Nutrition Facts

557 calories; 23 g total fat; 101 mg cholesterol; 1100 mg sodium. 57 g carbohydrates; 28 g protein;

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