Chicken Pesto Meatballs

Directions

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.
   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.