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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Turkey and Red Pepper Pasta Recipe

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This recipe for Turkey and Red Pepper Pasta is from Recipes I'd Make Again if I Didn't have OCD, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. corkscrew pasta
1 Tbs. butter
1/2 cup chopped onion
1/2 lb. mushrooms
1 medium red pepper and cut into 3/4-inch pieces
1 1/2 cups diced cooked turkey
1/3 cup chicken broth
2 Tbs. fat-free half and half
dash red pepper flakes
salt & pepper
grated Parmesan cheese
fresh tomato, chopped
Directions:
Directions:
1. Cook pasta according to directions. While water is heating, melt butter in a large nonstick skillet. Saute onions for 2-3 minutes.

2. Saute mushrooms over medium-high heat for 2-3 minutes. Add red pepper pieces, turkey, chicken broth, half -and-half, salt, pepper and red pepper flakes. Cook about five minutes until sauce thickens. Turn off heat and set aside til pasta is cooked.

3. Add hot cooked, drained pasta to skillet and toss with sauce to combine. Pour into a serving bowl and sprinkle with Parmesan cheese and fresh tomato pieces.
Number Of Servings:
Number Of Servings:
2-3
Personal Notes:
Personal Notes:
It's a good way to use leftover turkey.

 

 

 

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