1 can (14.5 oz.) low sodium diced tomatoes, undrained
8 ounces pappardella pasta or wide egg noodles
1 small green bell pepper, finely chopped (optional)
Combine ground chicken, bread crumbs and parsley in medium bowl; shape into 24 meatballs. Set aside.
Melt Country Crock® Spread in medium saucepan and stir in flour with wire whisk to form a paste. Slowly add Knorr® Reduced Sodium Chicken flavor Bouillon blended with boiling water, a little at a time, stirring constantly. Stir in tomatoes and bring to a boil over medium-high heat, stirring frequently. Reduce heat to low and add meatballs. Simmer covered, stirring occasionally, 15 minutes or until meatballs are completely cooked.
Cook pappardelle according to package directions, adding green pepper during the last 5 minutes of cooking. Drain. Top pappardelle with meatballs and sauce to serve.