YIELDS: 4 Servings PREP TIME: 5 mins COOK TIME: 15 mins TOTAL TIME: 20 mins

A simple and flavorful dish using ingredients that you likely have on hand! Moist and tender meatballs in a fresh tomato-pesto sauce. No penne pasta? No problem! Swap it out for whatever's in your cupboard!


1 lb penne pasta

1 lb ground chicken
1 egg
½ cup plain breadcrumbs
Freshly ground pepper, to taste
Rosemary-lemon sea salt (or regular sea salt), to taste
1 tsp Italian seasoning
¼ cup diced mushrooms
2 tsp minced garlic
2 tsp minced shallots

Tomato-Pesto Sauce
1 tbsp olive oil
1 tsp minced garlic
¼ cup white wine
1 ½ cups cherry tomatoes
2 tbsp pesto
2 tbsp julienned sun-dried tomatoes
1 cup grated parmesan

Cutting board 
Large pot
Large bowl 
Large skillet


  1. Bring a large pot of salted water to a boil.
  2. Cook the pasta according to the package instructions (usually around 8-10 minutes).
  3. Combine the ground chicken, egg, breadcrumbs, diced mushrooms, garlic, and shallots in a large bowl. Season with salt, pepper, and Italian seasoning.
  4. Mix with hands until well combined.
  5. Heat a bit of olive oil in a large pan over medium-high heat. Shape the meatball mixture into tablespoon-size balls and drop into the pan.
  6. Cook the meatballs for about 10-12 minutes, turning every couple of minutes, until browned on all sides.
  7. Remove from heat and set aside.
  8. Drain the pasta and set aside. Add the olive oil to the hot pasta pot then stir in the garlic, white wine, cherry tomatoes, pesto, and sun-dried tomatoes.
  9. Cook the sauce for 3-4 minutes, until the tomatoes begin to burst.
  10. Stir in the parmesan cheese and remove from heat.
  11. Add about 4 meatballs to a fresh pan along with a few spoonfuls of sauce.
  12. Toss in a handful of pasta and cook for 1-2 minutes, until everything is heated through.
  13. Transfer to a serving bowl, top with freshly grated parmesan, and serve!