2 cups whole wheat Penne pasta, cooked and drained
2 tablespoons olive oil
1 medium Onions, chopped
½ tablespoon sugar
1 cup red wine
1 tablespoon horseradish
4 cups mushroom, sliced
2 cloves garlic, minced
2 tablespoons balsamic vinegar
4 large Roma tomato, chopped
16 medium Coleman’s Natural Chicken Meatballs with Spinach and Fontina Cheese
½ cup basil, chopped
Cook pasta according to package directions.
Heat oil in a large skillet over medium heat and add sugar and onions. Cook for 5 – 6 minutes until they start to caramelize.
Add red wine, mushrooms, tomatoes, horseradish, garlic, balsamic vinegar and simmer for 15 minutes until vegetables soften.
Add meatballs and heat through. Then add basil and top with Parmesan cheese if desired.