PRINTABLE RECIPE & NUTRITION INFO: https://www.thereciperebel.com/tuscan...

Ingredients
Chicken Meatballs
▢1 pound Maple Leaf Prime Raised Without Antibiotics ground chicken (454 grams)
▢½ cup dry breadcrumbs (55 grams)
▢½ cup Parmesan cheese (35 grams)
▢¼ cup milk
▢1 egg
▢¼ cup fresh parsley (finely chopped optional)
▢1 teaspoon Italian seasoning
▢1 teaspoon salt
▢2 cloves minced garlic
▢½ teaspoon onion powder
▢¼ teaspoon black pepper
▢2 tablespoons oil (for the pan)
Creamy Tuscan Orzo
▢¼ cup sun dried tomatoes
▢1 tablespoon tomato paste
▢2 cloves garlic (finely minced)
▢½ teaspoon salt
▢½ teaspoon dried oregano
▢¼ teaspoon black pepper
▢⅛ teaspoon red chili flakes
▢2½ cups low sodium chicken broth
▢1½ cups dry orzo pasta (about 270 grams)
▢⅔ cup cream (18%-35% fat)
▢¼ cup shredded Parmesan cheese
▢1 cup chopped fresh spinach

Instructions
Chicken Meatballs
In a large bowl, stir together ground chicken, bread crumbs, Parmesan, milk, egg, parsley, Italian seasoning, salt, garlic, onion powder, and pepper. Mix well but don’t overmix. Let sit for 10-20 minutes for the bread crumbs to absorb excess moisture.
Roll into 1-1¼” balls.
Heat a large skillet over medium-high heat. Add 2 tablespoons of oil and sear the meatballs on all sides until golden brown.
Remove to a plate and cover with foil to keep warm.
Creamy Tuscan Orzo
Add the sun dried tomatoes, tomato paste, garlic, salt, oregano, black pepper and red chili flakes to the skillet and cook for 1-2 minutes.
Add the broth and scrape the bottom of the pan with a wooden spoon to remove any browned bits. Bring it to a low boil.
Stir in the orzo, cream, parmesan, salt, and pepper, and stir. Place the meatballs on top, cover, and simmer over medium-low heat for 10 minutes until the orzo is al dente. It might look liquidy at first, but it will thicken quickly!
Taste, adjust seasonings as desired and serve.