Go Back
Print Recipe

Fettuccini with Roasted Red Pepper Sauce and Chicken Meatballs

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: dinner, lunch, Main Course, Pasta
Cuisine: Italian
Keyword: comfort, easy, simple
Servings: 4

Ingredients

For the Chicken Meatballs

  • 1 pound ground chicken
  • 3/4 tsp salt
  • 1 egg
  • 1/2 cup panko breadcrumbs
  • 1/2 cup finely grated parmesan cheese
  • 1 clove grated garlic
  • olive oil

For the Roasted Red Pepper Fettuccini

  • olive oil
  • 2 red bell peppers
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 8 ounces fettuccine
  • salt

Instructions

  • Preheat oven to 400 degrees.
    Place the 2 peppers in a pan and drizzle all over with a little olive oil. Roast them for 20 minutes. Allow them to cool before handling.
    Fill a large pot with water and add a couple tablespoons of salt and turn it onto high.
    While the peppers are roasting, start on the meatballs. Place the egg, panko, salt and parmesan in a large bowl and mix to combine. Add the chicken and use your hands to mix until the panko mixture is incorporated into the chicken.
    Heat a large skillet to medium and add a couple tablespoons of olive oil. Form meatballs with your hands and add them to the skillet one by one. Brown the meatballs, then place them on a sheet pan. You may need to cook them in batches so they each have their own space to brown.
    Once the water begins to boil, add the fettuccini and use tongs to stir for about the first minute of cooking, to prevent the pasta from sticking together. Continue to cook the pasta for the amount of time instructed on the packaging.
    Once the meatballs have all browned, place them in the oven to finish cooking until they reach an internal temperature of 165 degrees. The amount of time will vary, depending on the size of the meatballs as well as how done they were after browning on the stovetop. For reference, my 2 ounce meatballs took only 7 minutes to finish cooking.
    Remove the seeds and stems from the cooled bell peppers as well as any skin that is separated from the flesh. Toss them into a food processor with the broth and purée until smooth. Pour the purée into the same skillet you browned the meatballs in. Add the heavy cream and 1/2 teaspoon of salt. Reduce the sauce for a few minutes on medium, until it is thick enough that when you run a line down the center, it takes a few seconds to fill the empty space.
    Add the drained pasta and fresh lemon juice and toss to coat. Add the meatballs and serve.