This creamy pasta is delicious and perfect for a weeknight meal! Takes about 30 minutes start to finish and everything - including the noodles - is done in one skillet. Family friendly comfort food at it's finest!
The truth is that I would gladly eat pasta every night of the week. When I plan our menu I try to keep it varied with several different proteins, a rice based dish, and one pasta based dish. Probably the hardest part is deciding which pasta recipe I want to make!
I put this dish on the menu awhile back and remembered why we loved it so much the first time. The first picture was awful, and this one isn't much better, but don't let that scare you! It's SO tasty, quick, and will disappear within minutes! And, unlike most pasta dishes, you don't have to boil the noodles separately and dirty up a second pan (or wait on water to boil - which always seems to take forever!).
One-Pot Creamy Herb Pasta & Meatballs
1 pound ground beef (preferably 90%)
1 package garlic and herb Boursin cheese
salt and pepper
EVOO or vegetable oil
1 onion, finely chopped
2 tablespoons all purpose flour
3.5 cups low sodium chicken broth
8 ounces dried egg noodles
1/4 cup white wine
1/4 cup finely chopped fresh chives
Combine the beef, 5 tablespoons Boursin cheese, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl and knead gently until just combined. Form the mixture into 1 inch meatballs.
Heat oil in a large nonstick skillet over medium-high heat until just smoking. Cook the meatballs until well browned all over, about 5 minutes. Transfer the meatballs to a plate and pour off all but 1 tablespoon fat from the pan.
Cook the onion in the remaining fat until browned, about 6 minutes. Stir in the flour and cook until golden, about 1 minute. Add the broth, noodles, and wine and bring to a boil. Cover, reduce heat to medium-low, and cook, stirring often, until the pasta begins to soften, about 5 minutes. Add the meatballs and simmer, covered, until the meatballs are cooked through and the noodles are al dente, about 4 minutes.
Turn off the heat and stir in the remaining Boursin cheese and chives. Season with salt and pepper.
Source: Cook's Country Magazine