Deliciously Easy + Impressive Recipe... Chicken Fennel & Artichoke Fricasse

I made this recipe for the second time last night... It's the kind of dish I love to cook because the delicate, but intense flavors and unique ingredients make it feel very special, yet it's totally straightforward & simple.

It's the type of meal I could imagine having at an old farmhouse table in a modest French chateau in Provence... in the early spring or fall. :)

Plus I really love the fact that it's hearty home cooking and quite healthy at the same time!

I got it from Martha Stewart Living back in April... Her recipes rarely dissapoint me. The only thing I changed was instead of using a whole chicken, I used chicken thighs. That worked great.

Enjoy!

Turkey Meatballs & Homemade Tomato Sauce ~ Delicious, Healthy & Easy!

A delicious recipe to try - not only perfectly hearty for the cold weather right now, but also a super easy and healthy twist on classic pasta and meatballs.
To do this I substituted ground turkey (85% lean) for ground beef, I used whole wheat pasta instead of regular, and I made a simple homemade fresh tomato sauce, rather than pre-packaged.
Feel free to put your own spin on this meal and experiment with your ingredients and the amount you choose to use. I almost never make it the same way twice, and it's fun to be creative and improvise. My fave advice is to follow your nose while cooking, & always taste it! :)

Here's the plan:
Mix the turkey meat together in a large mixing bowl with finely chopped garlic, red or white onion, finely chopped fresh or dried basil, salt, pepper, oregano, onion powder, crushed red pepper (if you like a little kick), one egg, & italian seasoned breadcrumbs (use enough to 'cover' the meat and make them stick together).
Most important for the meatballs is to make them uniform in size, so they cook together evenly.
I prefer mine to be the size of two big bites.
Generously coat the pan with a couple turns of olive oil (as you do not want them to stick).
Cook them covered on med/low for about 6 mins, then carefully flip them over to cook the other side for another 6 mins or so.
While the meatballs cook, chop your tomatoes into quarters (buy whichever type look and smell the best - vine or roma are both great), plus some chopped garlic, fresh basil & onion. Be sure to generously season with salt, pepper, crushed red pepper, onion powder, oregano, an optional tsp of brown sugar (or subst white).
Set aside cooked meatballs to a plate and add a bit more olive oil to your pan and cook down the tomato, onion, basil, covered on medium heat. Stir occasionally.
While this is happening, cook your pasta with a little salt added to the water. When you're ready to drain it, keep about a 1/4 cup of the pasta water and now add it to your tomato sauce. (this starchy water helps the tomato sauce thicken and stick to your pasta).
In about 8 mins you have this. Taste and see what it needs, add more seasonings as you taste fit.
In about 2 mins, stir and taste again. Once the flavor is perfect, add your meatballs back to the sauce. Let simmer on low together for about 5 mins, and serve.
ENJOY!