Ingredients
- 1 lb Ground Chicken
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 6 cloves Garlic, minced
- 1 jar Cento Chefs Cut Sun Dried Tomatoes, drained & finely chopped
- 1 cup Fresh Basil, finely chopped
- 3/4 cup Fresh Parsley, finely chopped
- 1 large Egg
- 1/4 cup Cento Seasoned Bread Crumbs
- 1 cup Parmesan Cheese, grated
- 1 tsp Cento Oregano
- 1/2 Yellow Onion, diced
- 1 cup Anna Orzo
- 1 can Cento Lower Sodium Chicken Broth
- 1 jar Cento Tomato Basil Pasta Sauce
- 1/2 tsp Cento Italian Seasoning
- 1/2 tsp Cento Garlic Powder
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Preheat oven to 400°F and line a baking sheet with parchment paper. In a large bowl, combine chicken, sun dried tomatoes, parsley, half of the basil, 4 cloves garlic, egg, bread crumbs, 1/2 cup Parmesan cheese, oregano, salt, and pepper. Mix until just combined, then form into small meatballs and place on the prepared baking sheet. Bake for 18 minutes, or until cooked through and internal temperature reaches 165°F. Meanwhile, heat olive oil in a large skillet over medium heat. Add onion and cook for 4 to 5 minutes, until softened. Stir in remaining garlic and cook for 30 seconds, until fragrant. Add orzo and cook for 1 minute, stirring frequently to lightly toast. Pour in chicken broth and pasta sauce, then stir in Italian seasoning and garlic powder. Bring to a gentle simmer, reduce heat to medium-low, and cook for 10 to 12 minutes, stirring occasionally, until of the liquid has been absorbed. Stir in remaining Parmesan and season with salt and pepper to taste. Add the baked meatballs to skillet and gently nestle them into the orzo. Cook for 1 to 2 minutes, until warmed through. Garnish with the remaining basil and additional Parmesan cheese if desired. Serves 6.
