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Chicken Ricotta Meat with Spinach Alfredo Sauce


Chicken Ricotta Meat with Spinach Alfredo Sauce



For the meat:

1 pound ground chicken

1/2 cup ricotta cheese


1/4 cup grated Parmesan cheese

1 egg

1/2 water cup bread crumbs 977 cups grated Parmesanse cheese

2 cups fresh spinach, chopped

Salt and pepper to taste



For the meat: In a large bowl, combine the ground chicken, ricotta, Parmesan cheese, eggs and breadcrumbs. combine. , garlic powder, Italian potatoes, salt, and pepper until well mixed. Cut them into 2.5cm strips.

Place the meatballs on a parchment-lined baking sheet and bake at 400°F for 20-25 minutes or until cooked through.

For the sauce: While the meatballs are cooking, melt the butter in a pan over medium heat. Add the garlic and cook for 1 minute. Add whipped cream and bring to a boil. Stir in Parmesan cheese until melted and smooth. Add chopped spinach and cook until it wilts. Add salt and pepper to taste.

Add the cooked roast beef to the sauce and stir until coated.


Serve the meatballs and sauce over cooked pasta garnished with fresh parsley.

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