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Florentine Mac & Cheese and Chicken Meatballs Recipe

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This recipe for Florentine Mac & Cheese and Chicken Meatballs, by , is from The Knight Family Cookbook by Kim, Kelly, Kerry, Kristy and Kirby, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tammie Shedd
Added: Monday, July 27, 2009


1 lb. cavatappi corkscrew pasta
1-1/2 lbs. ground chicken
2 to 3 sprigs rosemary, leaves stripped, chopped
2 tsp. fennel seeds
3 cloves garlic, grated
1 tsp. crushed red pepper flakes
Black pepper
1 c. ricotta cheese
1-1/2 c. grated Parmigiano Reggiano, divided
1 egg
3/4 c. bread crumbs
3 T. extra-virgin olive oil
10 oz. chopped frozen spinach
3 T. butter
2 T. all-purpose flour
1 c. chicken stock
1 c. whole milk
1/8 tsp. grated nutmeg

Preheat oven to 450. Prepare pasta "al dente." Strain pasta reserving 1 c. cooking liquid. Combine chicken, salt and pepper, rosemary, fennel seeds, garlic, red pepper flakes, ricotta cheese, 1/2 c. grated Parmigiano, egg and bread crumbs. If the mixture is too wet, add a handful of bread crumbs and mix together. Form 8 large round balls. Coat balls lightly in olive oil and lightly grease a baking sheet. Place chicken balls on the baking sheet and roast 17 to 18 minutes until juices run clear.

Defrost spinach in microwave 8-10 minutes. While the meatballs roast, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 c. grated Parmigiano and reduce heat on lowest setting. Wring spinach completely dry then separate as you add it to the sauce; add the 1 c. pasta cooking liquid. Toss pasta with the spinach-white sauce. Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.




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