Chicken Pesto Linguini & Meatballs

Serves 4



1lb ground chicken
2 cups fresh basil, chopped fine
½ cup pine nuts, chopped
1 bulb garlic, chopped fine (2 tablespoons reserved for sauce)
1 teaspoon salt
1 teaspoon cracked pepper
1 teaspoon red chili flakes
1 egg



Olive oil
2 tablespoons garlic (reserved from meatballs)
2 28 oz cans diced tomatoes
Salt and pepper to taste


To assemble meatballs, use fingers to squeeze together ground chicken, basil, pine nuts, garlic, salt and pepper and chili flakes until mixed well. Add the egg and gently bind together. Form into 1 inch balls.

Heat olive oil in a heavy bottom skillet. Sauté garlic for a few minutes and add meatballs, rolling and cooking until browned on all sides. Add the chopped tomatoes and let simmer, stirring gently every few minutes for approximately 30 minutes. Serve over cooked linguini.