Baked Chicken Meatballs with Broccoli Pesto Pasta: A Flavorful and Healthy Treat!

1. Make the Chicken Meatballs: Preheat oven to 400°F (200°C). In a large bowl, combine the ground chicken, bread crumbs, Parmesan cheese, onion, egg, oregano, salt, and pepper. Mix well.

2. Form the meat mixture into 1-inch meatballs. Place on a baking sheet and bake for 15-20 minutes, or until cooked through.

3. Make the Broccoli Pesto: In a food processor or blender, combine the broccoli, basil, olive oil, pine nuts, garlic, Parmesan cheese, salt, and pepper. Pulse until a smooth pesto forms.

4. Cook the Pasta: Cook the pasta according to the package directions.

5. Make the Sauce: Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened. Add the garlic and cook for 1 minute more. Stir in the crushed tomatoes, oregano, salt, and pepper. Bring to a simmer and cook for 15 minutes, or until the sauce has thickened.

6. Combine the Ingredients: Add the cooked chicken meatballs and broccoli pesto to the pasta sauce. Stir to combine.

7. Serve the Baked Chicken Meatballs with Broccoli Pesto Pasta hot, garnished with additional Parmesan cheese and basil leaves, if desired.