Penne and Meatballs with Red Pepper Sauce Recipe

Name: Penne and Meatballs with Red Pepper Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb ground chicken; ⅔ cup breadcrumbs; 1 egg; ¼ teaspoon cumin; ¼ teaspoon instant minced garlic (or 1 clove garlic, minced); 1 tablespoon dried parsley flakes; ½ teaspoon salt; ⅛ teaspoon pepper; 1 large sweet red pepper; 1 ½ cups chicken broth (or 1 1/2 cup water with 1 1/2 tsp. chicken bouillon powder); 3 green onions, sliced; ¼ teaspoon instant minced garlic (or 1 clove garlic, minced); 1 (12 ounce) can fat-free evaporated milk; 2 tablespoons flour; 1 tablespoon dry sherry (optional); 1 dash hot pepper sauce (optional); salt and pepper; 10 ounces penne pasta

Servings: persons

1 lb ground chicken
⅔ cup breadcrumbs
1 egg
¼ teaspoon cumin
¼ teaspoon instant minced garlic (or 1 clove garlic, minced)
1 tablespoon dried parsley flakes
½ teaspoon salt
⅛ teaspoon pepper
1 large sweet red pepper
1 ½ cups chicken broth (or 1 1/2 cup water with 1 1/2 tsp. chicken bouillon powder)
3 green onions, sliced
¼ teaspoon instant minced garlic (or 1 clove garlic, minced)
1 (12 ounce) can fat-free evaporated milk
2 tablespoons flour
1 tablespoon dry sherry (optional)
1 dash hot pepper sauce (optional)
salt and pepper
10 ounces penne pasta

1
Cook penne pasta according to package directions; drain, rinse, and keep warm.
2
In a bowl, combine chicken, bread crumbs, egg, cumin, garlic, parsley flakes, salt, and pepper.
3
Mix and shape into 1 inch meatballs.
4
Spray a non-stick skillet and lightly brown meatballs, about 10 minutes.
5
(NOTE: YOU CAN ROAST RED PEPPER IN 425F OVEN FOR 20 MINUTES IF DESIRED.
6
REMOVE SEEDS AND SKIN BEFORE USING.
7
THIS STEP IS OPTIONAL) Seed red pepper and quarter; place in blender with chicken broth; pulse until pepper is pureed.
8
Add blender contents to skillet with garlic and green onion; simmer, UNCOVERED, 15 minutes or until liquid is REDUCED BY HALF.
9
Remove meatballs to a plate.
10
In blender, combine evaporated milk and flour; buzz until blended.
11
Add evaporated milk to skillet and whisk until contents of skillet come to a boil; continue to cook 1-2 minutes.
12
Add dry sherry and hot pepper sauce if desired, and salt and pepper to taste.
13
Return meatballs to pan.
14
Serve over hot penne pasta.

785

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lb ground chicken, ⅔ cup breadcrumbs, 1 egg, ¼ teaspoon cumin, and more.

Yes, Penne and Meatballs with Red Pepper Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Penne and Meatballs with Red Pepper Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions