1 lb ground chicken
1/4 cup whole wheat bread crumbs
1 tsp jarred garlic
2 egg whites
Salt and pepper to taste
Whole wheat penne pasta (Up to a half a 12 oz box)
2 boxes of frozen spinach
Jarred garlic to taste
Basil (fresh or dried)
1/2 cup Parmesan Reggiano cheese or shaved Parmesan cheese
1 tbsp olive oil
2 (15-oz) cans of tomato sauce
Combine ground chicken, garlic, salt and pepper in a bowl—then add egg whites and bread crumbs to the mixture. Now, use your clean hands to incorporate all the ingredients. Make them into balls and place on an ungreased baking sheet—bake on 350 for 25-30 minutes. Leave oven on when meatballs are done!
Cook whole wheat pasta for 7 to 9 minutes.
Heat olive oil in a large pan and add frozen spinach. Cook so the water evaporates, a few minutes. Add garlic, let it cook together for another 2-3 minutes. Add cans of tomato sauce and let simmer for 15-20 minutes.
Mix it all together. Combine pasta and spinach sauce together in baking dish. Nestle in the meatballs, top with cheese and put back into oven until bubbling (about 10 minutes).