Best Spaghetti With Pesto Chicken Meatballs Recipes

CHICKEN PESTO MEATBALLS

Chicken Pesto Meatballs image

These tender, pesto-stuffed meatballs get gobbled up in our house. They're short on ingredients, but packed with flavor. I always make a double batch, freezing the other half for a busy night. -Ally Billhorn, Wilton, Iowa

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

Ingredients

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
Optional: Torn fresh basil and additional Parmesan cheese

Steps:

Cook spaghetti according to package directions; drain., In a large bowl, combine bread crumbs, pesto, cheese and garlic powder. Add chicken; mix lightly but thoroughly. Shape into 1-in. balls., 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. Freeze option: 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.

Nutrition Facts : Calories 422 calories, Fat 12g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 706mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 7g fiber), Protein 32g protein. Diabetic Exchanges

SPAGHETTI WITH PESTO CHICKEN MEATBALLS

Spaghetti With Pesto Chicken Meatballs image

Make and share this Spaghetti With Pesto Chicken Meatballs recipe from Food.com.

Provided by Boomette

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3/4 lb spaghetti
2 tablespoons olive oil
1 cup chicken stock
1/2 cup 35% cream
1/4 cup parmigiano-reggiano cheese, grated
1/4 cup fresh basil, chopped
salt and pepper
1 lb ground chicken
1/3 cup store-bought pesto sauce
1/3 cup breadcrumbs
1 egg
1/2 cup flour (about)

Steps:

Pasta: In a large saucepan of boiling salted water, cook pasta until al dente. Drain and lightly oil if they have to wait. Set aside.
Meatballs: Meanwhile, in a bowl, mix all ingredients, except flour. Add salt and pepper.
On a baking sheet, pour the flour.
With lightly oiled hands, shape each meatball with 1 tablespoon of meat mixture. Put on the baking sheet, then flour them.
In the same saucepan or in a large skillet, brown the meatballs in oil. Add stock and cream. Bring to boil and let simmer slowly until meatballs are cooked through. Put the pasta back in the saucepan and add cheese. Stir well and reheat. Adjust seasoning. Add more chicken stock if needed.
Serve and sprinkle with basil.

Nutrition Facts : Calories 779.5, Fat 30.4, SaturatedFat 11.1, Cholesterol 182.6, Sodium 338.1, Carbohydrate 85.6, Fiber 3.6, Sugar 4, Protein 39.5

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