Ingredients
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Cooking spray
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2 boneless, skinless chicken breasts
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1 cup part-skim ricotta cheese
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1/4 cup grated Parmesan cheese
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2/3 cup panko bread crumbs
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1/4 cup chopped fresh parsley, plus more to garnish
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1 tbsp + 1 tsp Italian seasoning, divided
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3/4 (16 oz) box angel hair pasta
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1 (23 oz) jar marinara sauce
Steps
1
Preheat oven to 400°F. Line 2 rimmed baking sheets with foil and coat with the cooking spray. Roughly chop the chicken into pieces. Add chicken to a food processor and pulse until finely ground.
2
To a large bowl, add ground chicken, ricotta, Parmesan, panko, parsley, and 1 tbsp Italian seasoning. Season with salt and pepper. Mix gently until combined. Using your hands, roll chicken mixture into balls about 1 inch in diameter. Arrange meatballs on prepared baking sheets, spacing evenly apart, and coat tops with cooking spray. Bake 18–20 min., until almost fully cooked, flipping halfway.
3
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package directions and drain. To a 12-inch skillet, add the marinara sauce and remaining 1 tsp Italian seasoning. Add meatballs to skillet, spooning sauce on top. Cover skillet and simmer 4–5 min. Toss pasta with sauce and meatballs, sprinkling with more parsley if desired.
