Ingredients (Makes 2-3 servings):
For the meatballs:
2 organic chicken breasts (grounded in the food processor or use pre-packaged ground chicken)
3 minced garlic cloves
Handful minced basil
1/3 cup gluten-free rolled oats (I place mine in the food processor so they become more fine)
1 organic egg
1/2 tsp each black pepper, salt, onion powder, crushed red pepper
For the basil-pesto sauce:
2 cups basil
1/4 cup olive oil + 2 tbsp
1/3 cup raw almonds or pine nuts
1/2 tsp each salt and black pepper
2 whole garlic cloves
Other items:
1 package gluten-free fettuccine noodles
Crushed red pepper to top
Preheat the oven to 425 degrees. Mix all meatball ingredients together in a bowl with your hands. Wash your hands and while your hands are still wet form the meatballs, place on a greased baking sheet and bake for 15 mins. Place all pesto ingredients in a food processor using 1/4 of the olive oil first then slowly drizzle the 2 tbsp of olive oil in the pesto, stopping and scrapping the sides as needed until completely smooth. Cook your pasta as directed on the package. Drain pasta once al dente, return pasta to the pot and toss with the pesto and cooked meatballs. Top with crushed red pepper. Enjoy!

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