This recipe riffs off the versatility of zucchini. Grated zucchini is added to the chicken meatballs, making them moist and tender, and thinly sliced zucchini is cooked into the creamy sauce for a veggie-forward pasta dish that’s light and flavorful.
Recipe tags: chicken base, moderate difficulty, main, chicken, skillet
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 | zucchinis, divided |
| 1 large | onion, divided |
| 12 oz | lean ground chicken |
| ¼ cup | Italian-style seasoned breadcrumbs |
| 2 tbsp | Better Than Bouillon® Roasted Chicken Base |
| 1 tbsp | dried Italian seasoning |
| ½ tsp | black pepper |
| ¼ cup | olive oil, divided |
| 1 lb | spaghetti |
| 3 cloves | garlic, minced |
| 1½ cups | heavy or whipping (35%) cream |
| ¾ cups | grated Parmesan cheese, divided |
| 2 tsp | lemon zest |
| ¼ cup | lemon juice |
| ½ cup | torn fresh basil leaves, divided |
Directions
On large holes of box grater, grate 1 cup firmly packed zucchini and 1/4 cup firmly packed onion into large bowl. Thinly slice remaining zucchini and remaining onion for cream sauce and set aside for Step 5.
Add chicken, breadcrumbs, 2 tsp Roasted Chicken Base, Italian seasoning and pepper to bowl with zucchini and onion; mix with hands or spatula to combine. Roll into 1-inch meatballs.
In large high-sided skillet set over medium heat, heat 2 tbsp oil. In two batches, cook meatballs for 8 to 10 minutes or until cooked through and browned all over, adding remaining oil as needed. Transfer meatballs to plate (reserve skillet).
Meanwhile, cook spaghetti according to package directions; reserve ½ cup pasta cooking water; drain spaghetti.
Add sliced zucchini, sliced onion and garlic to reserved skillet. Cook for 6 to 8 minutes or until golden and tender. Stir in cream, remaining Roasted Chicken Base and reserved pasta cooking water; bring to a boil. Add meatballs to sauce and simmer for 6 to 8 minutes or until heated through.
Stir in 1/3 cup Parmesan, lemon zest, lemon juice and half the basil to skillet. Toss in spaghetti until coated. Garnish with remaining Parmesan and remaining basil.
Tips: For variation, add 1/4 cup drained capers and 1/4 tsp chili flakes to cream sauce with the reserved pasta water. Garnish pasta with additional lemon zest. Alternatively, arrange uncooked meatballs on parchment-lined baking sheet. Drizzle with 2 tbsp olive oil. Bake for 15 to 20 minutes in preheated 425°F oven until golden brown and cooked through. Use the remaining 2 tbsp olive oil to cook the onions and zucchini for the sauce.
