• 1 lb. cooked turkey meatballs
• 4 oz. rotini
• 4 thick cut bacon strips chopped,
  or 2 oz chopped prosciutto
• 8 oz. sliced portabella mushrooms
• ½ cup chopped onion
• 2 tsp minced garlic
• ½ cup plus 2 TBS chicken
  broth (divided)
• 1 TBS all-purpose flour
• 1 cup dry white wine
• 2 TBS Dijon mustard
• 1 TBS fresh thyme leaves or 1 tsp dried thyme
• ½ cup heavy cream
• Shaved parmesan and thyme leaves for garnish
• Start boiling water for pasta and cook al dente. Reserve ¼ cup pasta water.

Cook prosciutto in oil on medium heat in a large skillet until crispy. Using a slotted spoon, remove prosciutto onto a paper towel lines plate. Add the meatballs to the pan and brown on all sides, about 6 minutes. Transfer meatballs to plate with prosciutto.

Add mushrooms to pan and cook undisturbed until brown on one side, about 3 minutes. Stir and cook for about 2 more minutes. Turn heat to medium-low. Add onions, garlic and 2 TBS broth. Cook scraping up bits from bottom of skillet for about 4 minutes or until onion is just tender. Add flour and cook for one minute, stirring constantly. Add wine, mustard, thyme and ½ cup broth; bring to boil over medium heat.

Return meatballs, pasta and prosciutto to pan and simmer until sauce is thickened, about 8 minutes. Stir in cream, salt and pepper to taste. 

Remove from heat, serve topped with shaved parmesan and a sprinkle of thyme.