Spaghetti is one of my all time favorite dishes because it’s easy, tasty and filling. This recipe offers a nice alternative to the traditional red sauce and beef meatballs. 

White spaghetti with chicken meatballs 

Meatballs 

  • 1 lb ground chicken
  • 1/2 C seasoned bread crumbs
  • 1/4 C parmesan cheese
  • 1 egg
  • 1 tsp italian  seasoning
  • 1/2 tsp salt
  • 1/4 tsp pepper 
  • pinch of red pepper
  • 1 tsp minced garlic 

In medium mixing bowl, stir together all ingredients. Cover and place in fridge for 15-20 mins.  Heat 3 TB olive oil, over med heat, in dutch oven.  Shape mixture in 1-1 1/2 in balls, place in hot oil and brown on all sides. When meatballs are golden brown, remove from pan and begin sauce. In the meantime bring water to a boil and cook 8 oz spaghetti per instructions.

Sauce

  • 8 oz mushrooms, cleaned and sliced 
  • 1/8 tsp ground nutmeg 
  • 1 tsp minced garlic
  • 2 TB flour
  • 1 C dry white wine
  • 16 oz chicken broth 
  • 8oz Neufchâtel cream cheese (1/3 less fat)
  • 1/4 C parmesan cheese
  • 1/4 tsp red pepper
  • 1 TB parsley 

Once meatballs are removed from pan, add additional olive oil if needed and sauté mushrooms until soft, about 5-7 minutes. Add nutmeg and garlic, sauté another minute; sprinkle with flour and cook 1-2 more minutes then add wine making sure to scrape pan getting all the browned bits. Whisk in chicken broth, bring to a boil and reduce heat; simmer 10 minutes, stirring occasionally. Add cream cheese and parmesan cheese, stir until smooth. Add meatballs, red pepper and parsley to sauce, simmer 10 minutes until sauce thickens and meatballs are cooked thoroughly. Serve over spaghetti.