12 oz No Yolks Dumplings
1 lb ground chicken
1/2 cup Italian seasoned panko bread crumbs
1/2 cup grated Parmesan cheese
2 Tbsps finely chopped Italian parsley
cloves garlic, minced
1/2 tsp tsp. each kosher salt and ground black pepper
1 Tbsp olive oil
3 Tbsps butter
shallots, chopped
cloves garlic, minced
1 lb sliced mixed cremini and shitake mushrooms
1 Tbsp flour
salt, kosher, coarse
1/4 tsp ground black pepper
2 cups chicken broth
3/4 cup Marsala wine
1/2 cup heavy cream
1/4 cup finely chopped Italian parsley

Cooking Directions:

Cook noodles as directed on package; drain. Cover to keep warm.

Meanwhile, combine meatball ingredients. Shape mixture into 24, (1-1/2-inch) meatballs.

Heat olive oil and 3 Tbsp. butter in large skillet on medium-high heat.

Add meatballs; cook 3 to 4 minutes until browned. Transfer meatballs to clean bowl.

Add shallots, garlic, mushrooms, flour, salt and pepper to same skillet. Cook 5 to 7 minutes until browned.

Add broth, wine and heavy cream; gently scrape browned bits from bottom of pan with wooden spoon. Bring mixture to a boil; reduce heat to medium.

Simmer 12 to 15 minutes or until mixture is reduced by half and thickened. Return meatballs to skillet; cook 2 to 3 minutes until done (165°F). Serve sauce and meatballs over noodles. Top with parsley.

Use a small ice cream scoop to easily make evenly sized meatballs. To avoid sticking, moisten hands with water while rolling meatballs.