1 bunch asparagus, trimmed

Chicken Meatballs

  • 1lb ground chicken or turkey 
  • 1 egg 
  • 3/4 cup panko bread crumbs 
  • 3 garlic cloves, peeled and minced 
  • 2 tablespoons fresh parsley, chopped 
  • 2 tablespoons parmesan cheese, grated 
  • 1 1/2 teaspoons Sicilian Seasoning 
  • 1/2 teaspoons Roasted Garlic Salt 
  • 2 tablespoons Pesto Infused Olive Oil 

Piccata Sauce 

  • 2 tablespoons Pesto Infused Olive Oil
  • 1 tablespoons all purpose flour 
  • 2 cups chicken broth 
  • 2 tablespoons Italian Lemon White Balsamic 
  • 2 teaspoons capers, drained 
  • 1/2 teaspoon Roasted Garlic Salt 
  • 1 teaspoon Sicilian Seasoning 
  • 1 package choice pasta, cooked according to the instructions on the package
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh parsley, chopped 


  1. Preheat oven to 400°F and line a large baking sheet with aluminum foil, set aside.
  2. Place ground chicken, egg, bread crumbs, parsley, parmesan, Sicilian seasoning, and garlic salt in a medium bowl. Stir to combine and portion into even meatballs.
  3. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the meatballs and sear for 1-2 minutes per side until golden.
  4. Transfer the seared meatballs and asparagus to the prepared baking sheet, drizzle with pan drippings, and place in the oven.
  5. Bake for 10 minutes or until the meatballs are cooked through and the asparagus is tender and crisp.

*An original Carter & Cavero recipe adaptation from Seasons*