Chicken Meatball Piccata

• 6 Organic Parmesan & Herb Chicken Meatballs
• 1 serving Hearts of Palm Linguine
• 2 tbsp. Creamy Light Buttery Spread
• Juice of 1 lemon
• 1/2 cup chicken broth
• 1 tsp. minced garlic
• 1 tsp. whole black peppercorns
• 2 tbsp. nonfat plain Greek yogurt

1. Pour the chicken broth into a large skillet or pan. Add the minced garlic and whole black peppercorns. Bring the mixture to a gentle simmer.
2. Add the chicken meatballs to the simmering broth and cover the pan. Let the meatballs steam and absorb the garlicky flavor.
3. While the meatballs cook, rinse the hearts of palm noodles and juice the lemon.
4. Remove the meatballs from the pan and set aside. Carefully remove and discard all of the whole peppercorns from the broth.
5. Add the rinsed hearts of palm noodles, creamy light buttery spread, and fresh lemon juice to the seasoned broth. Stir well and cook until everything is heated through and well combined.
6. Remove the pan from the heat and allow it to cool slightly. Once the mixture has cooled down a bit, stir in the Greek yogurt until smooth and creamy.
7. Return the chicken meatballs to the pan and nestle them into the creamy lemon noodles.
8. Serve warm.

Enjoy!