Chicken Meatballs in Tomato Pesto

Chicken Meatballs in Tomato Pesto

1 c. sun-dried tomatoes (not oil-packed)

1 c. prepared sun dried tomato pasta sauce

1 c. fresh basil leaves

2/3 c. cold water

1 lb. ground skinless chicken breast

1/3 c. seasoned dried bread crumbs

1/3 c. grated Parmesan cheese

1 egg white

1/4 tsp freshly ground pepper

1 tbsp. olive oil

Combine the sun-dried tomatoes and enough boiling water to cover in a bowl.  Let stand until softened, about 10 minutes; drain.

Put the sun-dried tomatoes, pasta sauce, basil and cold water in a blender and puree.

Combine the chicken, bread crumbs, cheese, egg white and pepper in a large bowl until well mixed. Shape the mixture into 20 meatballs.

Heat the oil in a large nonstick skillet over medium heat.  Add the meatballs and cook, turning occasionally, until browned, about 4 minutes.  Add the sun-dried tomato mixture and bring to a boil.  Reduce heat and simmer, covered, until the meatballs are cooked through, about 7 minutes.

recipe courtesy Weight Watchers

Serve with fettuccine or your favorite pasta.  Serves 4.

* Tip: Use whole wheat noodles for an even healthier option.