• 1 Pound Ground Chicken
• 1 Egg
• 1/2 cup Ricotta Cheese
• 1/4 Cup Grated Parmesan
• 1/2 Cup Plain Breadcrumbs
• 2 Cloves of Garlic, minced
• 1 Tbsp Italian Seasoning
• 1/2 tsp Salt
• 1/4 Tsp Black Pepper
• 2-3 Cloves of Garlic, Minced
• 2 Tbsp Butter
• 1 Cup Heavy Cream
• 1/2 Cup Grated Parmesan
• 2 Cup Fresh Baby Spinach
• 1/2 Tsp Salt
• 1/4 Tsp Black Pepper
• Pinch Red Pepper Flakes
• 1 Pound Spaghetti or Angel Hair Pasta

Method-

Mix together the chicken in a large bowl with the ricotta, parm, egg, garlic, breadcrumbs and seasonings. Roll into meatballs and place on a parchment lined tray and bake at 350 degrees for about 25-30 minutes. Set aside. Make sure the chicken is cooked all the way through and is golden brown.

In a medium pot, melt the butter and sautee the second listed minced garlic for 2-3 minutes. Add salt, pepper and red pepper. Whisk in cream and bring to a simmer. Turn off the heat and mix in the parm and spinach. Mix well.

Cook the pasta al dente, drain and drizzle with a little olive oil.

Serve and enjoy!