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