Directions

1. In a large bowl, mix together the chicken, breadcrumbs, parsley, thyme and seasoning. Shape the mixture into 24 small balls.
2. Melt the Flora in a pan, add the flour and cook, stirring, for 1 minute. Remove from the heat, gradually stir in the stock and then add the tomatoes. Cook, stirring, until the sauce comes to the boil and thickens slightly. Reduce the heat to a simmer and add the meatballs, spooning the sauce over them. Cover and simmer gently for about 15 minutes, stirring gently occasionally, until the meatballs are cooked through. Adjust the seasoning to taste.
3. Meanwhile, cook the pappardelle according to packet instructions and add the green pepper for the final 2–3 minutes.
4. Drain the pappardelle and serve topped with the meatballs and sauce.