Orecchiette With Mini Chicken Meatballs

 Here's a recipe for orecchiette with mini chicken meatballs:

Ingredients: - 8 oz orecchiette pasta - 1 lb ground chicken - 1/4 cup breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup chopped fresh parsley - 1 egg, beaten - 2 cloves garlic, minced - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 2 tablespoons olive oil - 1 small onion, diced - 1 can (14 oz) diced tomatoes - 1 cup chicken broth - 1/2 teaspoon dried oregano - 1/4 teaspoon red pepper flakes (optional) - Grated Parmesan cheese, for serving

Instructions: 1. Cook the orecchiette pasta according to package instructions. Drain and set aside. 2. In a mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan, chopped parsley, egg, minced garlic, salt, and black pepper. Mix well until all ingredients are evenly combined. 3. Shape the chicken mixture into mini meatballs, about 1 inch in diameter. 4. In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent. 5. Add the mini chicken meatballs to the skillet and cook until they are browned on all sides, about 7-8 minutes. Remove the meatballs from the skillet and set aside. 6. In the same skillet, add the diced tomatoes with their juice, chicken broth, dried oregano, and red pepper flakes (if using). Stir and bring the mixture to a simmer. 7. Return the cooked mini chicken meatballs to the skillet, stirring them into the tomato sauce. Let them simmer in the sauce for about 10 minutes, or until they are cooked through. 8. Add the cooked orecchiette pasta to the skillet and toss everything together, ensuring the pasta is well coated with the sauce. 9. Serve the orecchiette with mini chicken meatballs hot, topped with grated Parmesan cheese. Enjoy your orecchiette with mini chicken meatballs!