Ingredients

• 1 lb orecchiette pasta
• 1 lb ground chicken
• 1/2 cup breadcrumbs
• 1/4 cup freshly grated Parmesan cheese
• 1 large egg
• 2 tbsp chopped fresh parsley
• 1 garlic clove, grated
• 1 tbsp oil
• 4 cups halved cherry tomatoes
• 1 cup chicken broth
• 1 cup baby bocconcini cheese
• 1 tsp Italian seasoning
• 2 tbsp chopped fresh basil
• Salt and pepper to taste

Preparation

Cook the pasta in boiling water according to the package instruction.
Meanwhile, in a large bowl, combine the chicken, breadcrumbs, egg, Parmesan cheese, parsley, and garlic. Season with salt and pepper to taste. Mix well. Using hands or a cookie scoop, shape the meatballs and set them aside.
In a large skillet, heat the oil over medium-high heat. Arrange the meatballs in the skillet and cook until they are golden, about 4 to 5 minutes. Flip the meatballs and contine to cook them until the remaining side is golden, about 2 to 3 minutes. Add the tomatoes and chicken broth to the skillet and cover. Cook, until the meatballs reach an internal temperature of 165ºF, about 5 minutes. Add the cooked pasta and mix well. Season with salt and pepper to taste. Top the pasta with the bocconcini and cover. Cook until the cheese has melted.
Serve immediately topped with the Italian seasoning and fresh basil or store in the refrigerator for up to 3 days.