Lemon Ditali & Chicken Meatball Pasta

Chicken Meatball Ingredients:

• 2 packs organic ground chicken breast

• Zest of 1/2 a lemon

• 1/2 tbsp olive oil

• Grated Parmesan cheese (to taste)

• Salt & pepper (to taste)

• 2 cloves garlic, minced

• Lemon pepper seasoning blend (optional)

• Garlic seasoning (to taste)

• Grated Parmesan (for sprinkling on top)

Instructions:

1. Prepare the Meatballs:

   • Preheat the oven to 350°F (175°C).

   • In a large bowl, combine the ground chicken breast, lemon zest, olive oil, grated Parmesan, minced garlic, salt, pepper, lemon pepper seasoning, and garlic seasoning. Mix until well combined.

   • Roll the mixture into small meatballs and place them on a baking sheet lined with parchment paper.

   • Sprinkle the tops with more grated Parmesan.

   • Bake for 15-17 minutes, or until fully cooked and golden brown.

2. Cook the Pasta:

   • Bring a large pot of salted water to a boil. Add the ditali pasta and cook according to package instructions until al dente. Drain and set aside.

3. Prepare the Lemon Butter Sauce:

   • In a large pan, melt the butter and olive oil over medium heat.

   • Add the minced garlic and sauté for 1-2 minutes until fragrant.

   • Stir in the lemon zest, lemon juice, chicken bone broth, and a splash of milk.

   • Bring to a simmer and cook for 3-4 minutes, allowing the sauce to slightly thicken.

   • Add salt and pepper to taste.

4. Combine the Pasta and Sauce:

   • Toss the cooked ditali pasta into the lemon butter sauce, stirring until the pasta is well coated.

   • Add grated Parmesan cheese and stir until melted and incorporated into the sauce.

5. Serve:

   • Plate the lemon ditali pasta and top with the baked chicken meatballs.

   • Garnish with additional Parmesan cheese and a squeeze of fresh lemon juice for extra brightness.

   • Serve hot and enjoy!

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