Garden to Table Meals are a favorite of our families. The winter months can make them especially hard to come by! This meal is a crowd pleaser year round, especially in the deep of winter when the garden cravings are strong.
Zucchini Pesto Pasta with Chicken Meatballs
- ¾ – 1 cup Prepared Pesto (Find my homemade recipe here )
- 1/2 cup Gluten Free breadcrumbs
- 1/4 cup milk
- 1 pound boneless, skinless chicken thighs, tenders, or breasts
- 3 cloves garlic
- 2-4 Tbsp onion
- Salt and Pepper
- Handful of large basil leaves + more for garnish
- 1 pint cherry tomatoes
- 2 tablespoons extra-virgin olive oil
- 1 1/2 lbs spiralized zucchini
Preheat oven to 350 F.
Place breadcrumbs in a bowl and cover with milk. Give them a quick stir. Place chicken, basil, onion, & garlic in food processor and pulse until coarsely chopped/ ground. Add breadcrumb mixture & salt and pepper to the chicken and pulse a few times. Scoop mixture into balls and place in a baking pan. Baking for about 18 mintues.
Toss Cherry tomatoes in to a shallow baking dish. Drizzle with olive oil and S&P. Roast along side the chicken meatballs until blistered and bursting.
Meanwhile, bring a large pot of salted water to a boil. Add Zucchini noodles and boil for 3-4 minutes. Drain.
Add cooked and drained zucchini noodles to a bowl. Add pesto, meatballs, and cherry tomatoes, mixing well. Serve immediately with a few Parmesan cheese shavings, salt & pepper and drizzle with olive oil.