pasta primavera with chicken meatballs

prep time: 20 minutes
cook time: 15 minutes
ready in: 35 minutes

makes: 4 servings, 9 oz. each


  • 1 lb. ground chicken breast
  • 1/2 cup fine dry breadcrumbs
  • 2 Tablespoons prepared basil pesto
  • Ground black pepper, to taste
  • 1 pkg. (12 oz.) frozen vegetables, thawed
  • 1/2 cup skim milk (or amount listed on fettuccine mix package)
  • 1 pkg. (4.8 oz.) creamy Parmesan fettuccine mix

The nutritional content of recipes is calculated by a registered dietitian. Because ingredients and measurements may vary, the values we give are close approximations.


  1. In a medium bowl combine chicken, breadcrumbs, pesto, and ground pepper to taste; mix gently. Form into 1-inch balls.
  2. Coat a large nonstick skillet with nonstick cooking spray and place over medium heat. Add meatballs; cook 8 minutes, turning occasionally until all sides are browned.
  3. Add vegetables, milk, and water as listed on fettuccine mix package. (Do not add oil if listed on package.) Bring to boiling.
  4. Stir in fettuccine and seasonings from package; add 1/2 cup water. Simmer, uncovered, 7–8 minutes or just until pasta is al dente, stirring frequently. Let stand, uncovered, 5 minutes to thicken. Season with freshly ground pepper to taste, and serve.

per serving: 380 calories, 6g fat, 1g saturated fat, 68mg cholesterol, 633mg sodium, 43g carbohydrate, 4g fiber, 5g sugars, 35g protein