Chicken Pesto Meatballs

• 6 ounces uncooked whole grain spaghetti
• 1/4 cup dry bread crumbs
• 2 tablespoons prepared pesto
• 2 tablespoons grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 pound lean ground chicken
• 1-1/2 cups marinara sauce
• 1/4 cup water
• Torn fresh basil and additional Parmesan cheese, optional

1. Cook spaghetti according to package directions; drain.
2. In a large bowl, combine bread crumbs, pesto, cheese and garlic powder. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls.
3. In a large skillet, brown meatballs over medium heat, turning occasionally. Add sauce and water; bring to a boil. Reduce heat; simmer, covered, until meatballs are cooked through, about 5 minutes. Serve with spaghetti. If desired, top with basil and additional cheese.
4. Freeze cooled meatball mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan over low heat, stirring gently; add water if necessary.

grain spaghetti, bread crumbs, pesto, parmesan cheese, garlic, chicken, marinara sauce, water, fresh basil

Taken from www.tasteofhome.com/recipes/chicken-pesto-meatballs/ (may not work)