1 large garlic clove
1 large egg
10 saltine crackers, finely crushed
1 teaspoon Italian seasoning
Vegetable cooking spray
1 (8-ounce) package sliced fresh mushrooms [224 g]
1/8 teaspoon ground nutmeg
1 teaspoon olive oil
1 large garlic clove, minced
2 tablespoons all-purpose flour
1/2 cup dry white wine* [125 ml]
3 cups fat-free, reduced-sodium chicken broth
1 (8-ounce) package 1/3-less-fat cream cheese [224 g]
1/4 teaspoon ground red pepper
1/4 cup chopped fresh Italian parsley
1 (8-ounce) package spaghetti [224 g]
Process chicken and garlic clove in a food processor until ground.
Stir together chicken mixture, egg, and next 2 ingredients in a large bowl. Cover and chill 20 minutes.
Shape mixture into 1-inch balls. Place a rack coated with cooking spray in an aluminum foil-lined broiling pan. Arrange meatballs on rack; lightly spray meatballs with cooking spray.
Bake at 375F for 13 minutes or until golden and thoroughly cooked.
Sauté mushrooms and nutmeg in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until mushrooms are tender. Add minced garlic; sauté 1 minute. Sprinkle with flour; cook, stirring constantly, 1 minute. Add wine, stirring to loosen browned particles from bottom of pan. Whisk in broth. Bring to a boil; reduce heat, and simmer, stirring occasionally, 15 minutes. Add cream cheese, whisking until smooth and sauce is thickened.
Add meatballs, red pepper, and parsley to sauce; simmer 10 minutes.
Meanwhile, cook pasta according to package directions omitting salt and oil; drain. Serve sauce with meatballs over pasta. Makes 6 servings.
*Apple or white grape juice may be substituted for wine if necessary OR delete wine and increase chicken broth to 3 1/2 cups.