Weight Watchers Mozzarella-Stuffed Meatballs with Penne and Kale

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Weight Watchers Mozzarella-Stuffed Meatballs with Penne and Kale

Weight Watchers Mozzarella-Stuffed Meatballs with Penne and Kale

Ingredients

  • ¼ pound ground skinless chicken breast
  • ½ cup grated Parmesan cheese
  • ¼ cup plain dried bread crumbs
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup fat-free milk
  • 1 large egg white
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano
  • 16 (½-inch) cubes part-skim mozzarella cheese
  • 2 cups fat-free marinara sauce
  • ½ cup water
  • 8 ounces whole wheat penne
  • 2 cups thinly sliced kale

Instructions

  1. Mix together the chicken, ¼ cup of the Parmesan, the bread crumbs, parsley, milk, egg white, garlic, and oregano in a large bowl until combined well. Divide the chicken mixture into 16 equal portions. Shape each portion around a mozzarella cheese cube to form 16 stuffed meatballs.
  2. Meanwhile, combine the marinara sauce and water and bring to a simmer in a large skillet. Gently add the meatballs; cover and simmer, turning the meatballs a few times, until cooked through, about 10 minutes.
  3. Cook the penne according to the package directions, omitting the salt if desired, and adding the kale during the last 1 minute of cooking; drain.
  4. Divide the pasta-kale mixture among 4 plates; top evenly with the meatballs and sauce. Sprinkle with the remaining ¼ cup Parmesan.

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