Ingredients:

• 12 oz pasta (linguine, fettuccine, or your favorite)
• Roasted Garlic Chicken Meatballs
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, thinly sliced
• 2 cups fresh spinach leaves
• Salt and black pepper, to taste

Creamy White Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups milk
• 1/2 cup grated Parmesan cheese
• Salt and black pepper, to taste

Directions:

• Cook the pasta according to package instructions until al dente. Drain and set aside.
• In a large skillet, heat olive oil over medium heat. Add the finely chopped onion and minced garlic. Cook until softened and fragrant, about 3-4 minutes.
• Add the sliced red bell pepper to the skillet and cook for an additional 2-3 minutes.
• Stir in the fresh spinach leaves and cook until wilted. Season with salt and black pepper to taste.
• In a separate saucepan, melt the butter over medium heat.
• Whisk in the all-purpose flour to form a roux. Cook for 1-2 minutes, stirring constantly.
• Gradually whisk in the milk until smooth and thickened.
• Stir in the grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste.
• Add the cooked pasta to the skillet with the vegetables.
• Pour the creamy white sauce over the pasta and vegetables. Stir until everything is well coated.
• Gently add the precooked roasted garlic chicken meatballs to the skillet and toss to combine.
• Cook for an additional 2-3 minutes, or until the meatballs are heated through.
• Serve the Roasted Garlic Chicken Meatball Pasta hot, garnished with chopped fresh parsley and grated Parmesan cheese if desired.