16 oz pasta (fettucine in the picture)
30 0z pasta sauce
1 pound ground chicken
1/2 cups Panko
1/3 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon black pepper
1 large egg
2 tablespoons cooking oil
Combine the Panko and seasoning (Parmesan cheese, garlic powder, basil, oregano, salt, and pepper) into a small bowl and stir.
Place the ground chicken in a large bowl. Add the Panko/seasoning mixture to the chicken, along with the egg. Evenly distribute the contents by hand.
Shape the combined mixture into meatballs.
Heat 1 tablespoon of cooking oil in a large skillet over medium heat.
Once skillet is hot, add half the meatballs. Cook meatballs for one minute each side (6 sides) until browned and completely cooked through.
Transfer the cooked meatballs to a clean plate.
Repeat with the other half of meatballs.
While meatballs are cooking, boil water in a large pot and cook the pasta for 7-10 minutes. Drain when cooked.
Add the sauce to a medium sauce pot and heat over medium-low. Stir occasionally.
Add all meatballs to the heated pasta sauce and stir.
Pour meatballs and sauce to the drained pasta and stir.