Pasta with Mini Meatballs & Escarole | Louisiana Kitchen & Culture

Ingredients

• 3/4 pound ground chicken
• 2 tablespoons panko breadcrumbs
• 2 tablespoons grated Pecorino Romano cheese
• 1 clove garlic, finely chopped
• 1 large egg, shisked
• 1/4 cup chopped flat-leaf parsley
• 1 teaspoon kosher salt
• Kosher salt and freshly ground black pepper
• 3/4 pound mezze rigatoni
• 2 tablespoons olive oil
• 3 cloves garlic, thinly sliced
• 1/2 teaspoon crushed red pepper flakes
• 1 large head escarole, cut into 1-inch-wide ribbons
• 1/4 cup grated Pecorino Romano cheese, plus more for serving