"Spaghetti" w/ Herbed Chicken Meatballs

This evening I was in the mood for "spaghetti" and meatballs.  I had a 1-pound package of ground chicken breast in the fridge and some beautiful zucchini that I picked up this weekend.  I also had about 2/3 of a jar of spicy marinara left from last night's meal.  All of that came together nicely to make "Spaghetti" w/ Herbed Chicken Meatballs!  The spaghetti noodles were courtesy of some beautiful zucchini and my Spirelli.  The herbed chicken meatballs were so easy to make.

Since ground chicken breast essentially has no fat to speak of, I placed it in a bowl and added the following:  3 tablespoons of extra virgin olive oil, 1/2 teaspoon Kosher salt, 1/2 teaspoon black pepper, couple dashes of cayenne pepper, 1/4 teaspoon garlic powder, 1/2 teaspoon onion powder, 3/4 teaspoon paprika, 1 slightly rounded teaspoon Italian seasoning, 2 tablespoons finely grated Parmesan and 3 tablespoons of shredded Parmigiano Reggiano (or Parmesan).  Whew...that sounds like a lot of ingredients, but most of it is spices that most people already have.  It doesn't have to be exact and you can add or omit anything that you like or don't like.  You can use regular ground chicken or turkey or beef...whatever you prefer or have on hand.  I made 16 small meatballs and browned them in a non-stick skillet in a little olive oil and then added them to the sauce and let them simmer on low for about 30 minutes.  I quickly sauteed the zucchini noodles in a little olive oil and then topped our noodles with the meatballs and sauce and sprinkled it with shredded Parmigiano Reggiano and fresh Italian parsley.  Eating without wheat and grains is so easy and delicious!  I snapped a couple photos for you to see below.  Enjoy!

Voila!

BOOM!