In a large bowl, combine the first eight ingredients. Crumble chicken over mixture and mix well. Shape into 1-1/2 inch meatballs. Place meatballs on a rack in a shallow baking pan. Bake uncovered at 400? for 20-25 min or until no longer pink.
Meanwhile, if using squash instead of pasta, slice it in half and discard seeds. Place cut-side down on microwave safe plate. Microwave on high, uncovered for 15-18 min or until tender. Shred with a fork prior to serving.
To prepare the sauce, saute the mushrooms in olive oil in a medium skillet until tender. Stir in the tomatoes, tomato sauce, 1 minced garlic clove, parsley, oregano and basil. Bring to a boil. Reduce heat and simmer uncovered for 8-10 minutes, or until slightly thickened. Add the cooked meatballs and cook until heated through.
If you are using pasta, you should now cook the noodles according to the package directions and drain. Serve the sauce and meatballs over the noodles or the cooked squash.
This recipe can be lightened up by using the Spaghetti squash instead of traditional pasta noodles.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (931g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 156 (35%)|
|Amt Per Serving||% DV|
|Total Fat 17.4g||23 %|
|Saturated Fat 5g||25 %|
|Monounsaturated Fat 6.6g|
|Polyunsanturated Fat 3.1g|
|Cholesterol 418.5mg||129 %|
|Sodium 3271.8mg||113 %|
|Potassium 2877.5mg||76 %|
|Total Carbohydrate 45.1g||13 %|
|Dietary Fiber 11.8g||47 %|
|Sugars, other 33.3g|
|Protein 36.7g||52 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 450
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