1each8oz. package pappardelle, wide ribbon pasta or fettuccini
2cupsdry white wine (such as white burgundy or dry chardonnay)
1/2cuplow sodium chicken broth
1eachspring thyme
1/4cupExtra virgin olive oil
3/4teaspoon (tsp)kosher salt
1/4teaspoon (tsp)Black pepper
2tablespoons (tbsp)heavy cream
2tablespoons (tbsp)fresh parsley
Garnish with fresh thyme leaves and parmesan cheese
Instructions
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.
Notes
This recipe can be made with any variety of Cooked Perfect™ meatballs.