Creamy Turkey Spinach Penne Pasta Food

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CREAMY TURKEY PASTA



Creamy Turkey Pasta image

This is a really quick recipe, perfect for after work. If you don't like spinach, try substituting broccoli, peas or bell peppers

Provided by erinBOberrin

Categories     Poultry

Time 22m

Yield 6 serving(s)

Number Of Ingredients 13

12 ounces uncooked penne pasta
1/3 cup sliced green onion
2 cloves garlic, minced
1/2 lb fresh mushrooms, sliced
4 cups fresh baby spinach leaves (, or use 1/2 of 10 oz. box frozen chopped spinach)
2 teaspoons butter or 2 teaspoons margarine
2 cups cooked turkey breast
1 jar pimiento, drained
1 (14 1/2 ounce) can fat free chicken broth
1 (10 3/4 ounce) can reduced-fat cream of chicken soup (undiluted)
1/4 cup nonfat sour cream
pepper
parmesan cheese

Steps:

  • Cook penne according to package directions.
  • Heat butter in large nonstick skillet; add onions, garlic and mushrooms, cook until softened- approximately 3 minutes.
  • Add spinach, cook until just wilted- approximately 1 minute.
  • Add turkey, pimentos, broth, soup and sour cream, heat through- without boiling.
  • Drain pasta.
  • To serve, top noodles with turkey mixture.
  • Add pepper and parmesan cheese to taste.

Nutrition Facts : Calories 248, Fat 3, SaturatedFat 1.1, Cholesterol 4.3, Sodium 320.2, Carbohydrate 50.6, Fiber 7.6, Sugar 2.3, Protein 7.3

CREAMY GROUND TURKEY, SPINACH AND PEA PASTA



Creamy Ground Turkey, Spinach and Pea Pasta image

This dish is a great way to feed a group of people and make a pound of meat stretch. I also sneak in veggies like spinach and peas for picky eaters. Rich, creamy and filling, this pasta is perfect for busy weeknights or special enough for entertaining.

Provided by Megan Mitchell

Categories     main-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 12

Kosher salt and freshly cracked black pepper
Extra-virgin olive oil
1 pound dark meat ground turkey
3 cloves garlic, minced or grated
1 tablespoon minced thyme leaves
1/4 cup all-purpose flour
1/4 cup dry vermouth or white wine
1 1/2 cups whole milk
1 cup freshly grated Parmesan, plus more for garnish
1 pound torchiette or any short pasta
1 bunch spinach, roughly chopped
1 cup frozen peas

Steps:

  • Bring a large stock pot of salted water to a boil.
  • Meanwhile, heat a large nonstick skillet over medium heat. Add 1 to 2 tablespoons olive oil along with the ground turkey and cook, breaking up the turkey with a wooden spoon, until browned, about 8 minutes. Season with salt and pepper. Turn the heat to medium low and add the garlic and thyme; cook, stirring, until fragrant, about 2 minutes. Next, add the flour and stir to coat. If the skillet looks too dry, add 1 to 2 more tablespoons olive oil. Cook, stirring, until it smells nutty, about 2 minutes. Deglaze the skillet with the vermouth or white wine and cook, scraping up the browned bits with the wooden spoon, until the liquid evaporates. Next, add the milk and 1 cup Parmesan, liberally season with salt and pepper then simmer on low heat until the sauce thickens, 8 to 10 minutes.
  • At this point drop the pasta into the boiling water and cook per the package directions until al dente.
  • Five minutes before the pasta is ready, add the spinach and peas to the sauce and cook over low heat, stirring occasionally, for 5 minutes. Taste for seasoning; add more salt and pepper, if necessary. Add the pasta, along with 3/4 to 1 cup of the pasta cooking water, directly to the skillet and stir until the sauce is thick and creamy, 1 to 2 minutes.
  • Serve the pasta in shallow bowls, then sprinkle with pepper and extra Parmesan.

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