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Ingredients
6 | ounces | ground chicken (about 3/4 cup) |
1⁄2 | cup | fresh breadcrumbs |
6 | tablespoons | finely grated Parmesan, divided plus more for garnish |
4 | garlic cloves 2 minced, 2 thinly sliced | |
2 | tablespoons | chopped fresh chives |
1 | large | egg whisked to blend |
Kosher salt freshly ground pepper | ||
2 | tablespoons | extra-virgin olive oil |
1 | leek white and pale-green parts only, sliced into 1/4-inch rounds | |
5 | cups | low-salt chicken broth |
3⁄4 | cup | ditalini or other small pasta |
1 | cup | 1/2-inch rounds peeled carrots |
1 | cup | (packed) baby spinach |
Chopped fresh basil |
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