Caprese Pasta with Chicken Meatballs, al fresco style!

It’s that time again, al fresco Tuesday!!

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Over this past month, Tuesdays have honestly become my favorite time of the week. Probably because I know I get to share a super fast and delicious weeknight meal with you! This week I tried al fresco’s fully cooked chicken meatballs. And well…I’m addicted.

Meatballs are one of my favorites things. I like ALL kinds too. What I don’t love is all of the prep that goes into meatballs. Hello to a long night in the kitchen and goodbye to social time with friends and family. But not now, al fresco’s fully cooked chicken meatballs are ready to go and have less fat than the traditional meatball. I’m all about keeping meals healthy without compromising on flavor.

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It’s almost like al fresco knew I had tomatoes and basil growing in my garden when they created these meatballs. My brain immediately went to caprese flavors when I saw them. Since I LOVE baked pasta and meatballs, I figured this would be the perfect swap to save myself some time. I also like doing pasta bakes in individual baking dishes just in case someone has a gluten intolerance. Since al fresco’s chicken meatballs are gluten-free, I can easily sub out regular pasta with gluten-free or even make it low carb by using zoodles. Basically, these meatballs are a game changer for me. I think they will be for you too!

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This meal comes together in just 30 minutes. It’s warm, comforting, but also, healthy! Try this recipe tonight and be sure to tag @jennywiththegoodeats

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Caprese Pasta with Chicken Meatballs

Serves 4

Ingredients:

1 package of al fresco tomato basil chicken meatballs

1 box of penne pasta (can use regular, gluten-free, or whole wheat)

30 ounces of marinara sauce

1 tablespoon olive oil

kosher salt and black pepper to taste

2 cups of cherry tomatoes

10-12 basil leaves, chiffonade

8 ounces’ fresh mozzarella, sliced

Preparation:

Preheat oven to 375 degrees. Gather all ingredients and equipment needed.

In individual baking dishes OR an 8×8 baking dish, combine cherry tomatoes, olive oil, and season with the desired amount of salt and pepper. Place in oven immediately for them to roast while the pasta is cooking.

Meanwhile, cook pasta according to package directions for al dente pasta.

Remove baking dishes from the oven and divide up the cooked pasta, marinara sauce, basil, and meatballs in each. Stir to combine all ingredients. Top each baking dish with mozzarella slices. Bake for 20 minutes or until cheese and sauce is bubbling. Serve immediately and enjoy!

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Disclosure: This post is in partnership with al fresco but all of the opinions and thoughts are my own. 

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