Chicken Spaghetti: Spaghetti with Chicken Meatballs

Kids and adults alike will love this chicken spaghetti, a healthier version of spaghetti and meatballs.

This recipe is part of the kids cookbook, Ready, Steady, Spaghetti: Cooking for Kids and with Kids.

It starts with a simple tomato sauce, using canned tomatoes.

The chicken meatballs are nicely flavored. They can also be baked in the oven, if you are looking to keep this a very low fat recipe.

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Spaghetti with Chicken Meatballs

Tomato Sauce
1 teaspoon olive oil
2 garlic cloves, crushed
28 ounces canned crushed tomatoes

Chicken Meatballs
1 pound ground chicken
2 garlic cloves, crushed 1/4 cup fresh bread crumbs
2 tablespoons chopped fresh basil
1/4 teaspoon cayenne
1 tablespoon olive oil
2 tablespoons chopped fresh basil

1 pound spaghetti
2 tablespoons grated Parmesan cheese

To make the tomato sauce, heat the oil in a large non-stick saucepan over medium heat. Add the garlic and cook for 1 minute, or until just turning golden. Add the tomatoes and season. Lower the heat and simmer for 15 minutes, or until thickened. Line a baking sheet with waxed paper.

To make the meatballs, combine the chicken, garlic, bread crumbs, basil and cayenne in a large bowl and season. Using damp hands, roll tablespoons of the mixture into balls and place on the baking sheet. Heat the olive oil in a skillet over medium heat. Cook the meatballs in batches, turning, for 3-4 minutes, or until golden.

Transfer the meatballs to the sauce and simmer for another 10 minutes or until cooked through. Add the basil. Cook the spaghetti in a large saucepan of boiling water for 10 minutes, or until tender. Drain well.

Toss the spaghetti with the meatballs and sauce and serve with Parmesan cheese.

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