Pasta With Creamy Turkey and Bell Pepper Sauce

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Pasta with a Creamy Turkey and Bell Pepper Sauce

By: Kecia’s Flavor Breakthrough!

December 2, 2013

 Always trying to find a new way to use leftover Thanksgiving turkey, I thought this would be a flavorful dish with some nice color for the upcoming Holiday season. It is slightly spicy and smooth and creamy.

Serves 4

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Ingredients

 

3 cups dry tri colored rotini pasta

4 cups chicken broth reserve ½ cup for the sauce

2 tbls olive oil

1 sweet onion julienned

1 clove garlic minced

½ green bell pepper chopped

½ red bell pepper chopped

1 tsp oregano

1 tbl red pepper paste

1 cup left over turkey breast

¾ cup cream

¼ cup cream cheese

¼ cup Parmesan cheese

Salt and pepper to taste

Cook pasta according to package directions substituting chicken broth for water. This will give the pasta a little extra flavor.

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While cooking pasta, heat olive oil over medium heat in a deep skillet, add onion and pepper and cook until onion starts to become slightly translucent. 

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Add garlic, oregano, and red pepper paste, the ½ cup of chicken broth and the turkey. Cook until turkey is heated through.

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Whisk in cream, cream cheese and Parmesan cheese until smooth. Add salt and pepper to taste.

Stir in drained pasta and stir to coat. Serve hot, garnish with a little more Parmesan if desired.

Great with Parmesan garlic toast and salad!

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