Linguine Al Limone with Grilled Chia-Chicken Meatballs
A delightful fusion of whole grain linguine in a creamy lemon sauce topped with healthy chia-infused chicken meatballs. This dish combines Italian flavors with modern superfood ingredients for a nutritious and satisfying meal.
Ingredients
- •¼ cup white chia seeds
- •½ cup purified water
- •1 pound ground chicken
- •¾ cup rolled oats
- •⅓ cup red onion
- •⅓ cup Parmigiano-Reggiano cheese
- •3 tablespoons extra-virgin olive oil
- •¼ cup fresh parsley
- •1 teaspoon oregano
- •2 cloves garlic
- •1½ teaspoons sea salt
- •1 teaspoon black pepper
- •½ teaspoon red pepper flakes
- •12 ounces whole grain linguine
- •⅓ cup half-and-half
- •1 whole lemon
- •2 tablespoons fresh basil
Cooking Instructions
- 1.
In a liquid measuring cup or small bowl, whisk together the chia seeds and water and let stand for about 20 minutes. (Makes 3/4 cup extra-thick chia gel.)
20 min
- 2.
Prepare an indoor or outdoor grill, or preheat the oven to 475°F.
10 min
- 3.
In a large bowl, use your hands to evenly combine the chia gel, ground chicken, oats, onion, 1/4 cup of the cheese, 2 tablespoons of the olive oil, the parsley, oregano, garlic, 1 teaspoon of the salt, 1/2 teaspoon of the black pepper, and the red pepper flakes. When evenly combined, firmly form mixture into 20 meatballs (about 3 tablespoons each).
15 min
- 4.
Grill over medium heat until well done and brown on all sides, about 15 minutes, rotating only as needed. Alternatively, line a large rimmed baking sheet with aluminum foil and coat with cooking spray. Arrange the meatballs on the baking sheet and roast until well done, about 20 minutes. Insert 4 (10-inch) skewers into cooked meatballs, 5 meatballs each. If necessary, keep warm in 175°F oven while preparing linguine.
20 min
- 5.
Cook the linguine according to package directions. Drain the pasta, reserving 3/4 cup pasta cooking water.
12 min
- 6.
Bring the half-and-half, the remaining 1 tablespoon of oil, and reserved pasta water to a boil over high heat in a large saucepan. Add the drained pasta and toss to combine. Add the lemon juice and toss to combine. Add the remaining 1/3 cup of cheese, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper and toss to combine.
8 min
- 7.
Transfer the linguine to four large pasta bowls. Top each with a skewer of chicken meatballs, sprinkle with basil and lemon zest, and serve.
5 min
