Creamy Pappardelle and Meatballs
Italian Style Meatballs (1 oz)
You may substitute any variety of
8oz. package pappardelle, wide ribbon pasta or fettuccini
dry white wine (such as white burgundy or dry chardonnay)
low sodium chicken broth
Extra virgin olive oil
Garnish with fresh thyme leaves and parmesan cheese
Cook pasta to the directions provided. Drain.
While the pasta is boiling, prepare the meatballs using either oven or microwave directions.
In a separate skillet bring to a boil the wine, chicken stock, and sprig of thyme.
Add meatballs and heat for approximately 5-7 minutes.
Remove the meatballs and cool.
Add oil, salt, and pepper to the wine, stock, and thyme. Cook for 10-15 minutes until slightly less than a ½ cup is left, remove sprig of thyme.
Add meatballs and pasta to the wine and chicken broth. Slowly add the cream, stirring to maintain uniformity. Cook for a few minutes until sauce coats the entire dish evenly.
Garnish with parsley and thyme leaves.
Serve and enjoy.
This recipe can be made with any variety of