Spaghettoni with Pesto–Chicken Meatballs | RICARDO

Ingredients

• 3/4 lb (375g) spaghettoni
• 2 tablespoons (30 ml) olive oil
• 1 cup (250ml) chicken broth
• 1/2 cup (125ml) 35% cream
• 1/4 cup (60 ml) grated Parmigiano-Reggiano
• 1/4 cup (60 ml) chopped fresh basil
• Salt and pepper
• 1 lb (454 g) lean ground chicken
• 1/3 cup (75 ml) store-bought pesto
• 1/3 cup (75ml) breadcrumbs
• 1 egg
• About 1/2 cup (125 ml) flour