Got Turkey? If you need a new idea for using up the turkey try this. The tomato pasta gives this dish a bright colorful flare to wake up the visuals and the cream and butter will pair deliciously with a buttery Chardonnay.
Turkey in Cream Sauce with Tomato Pasta Noodles Total time: 30 minutes Serves 4
Ingredients: 2 tablespoons butter 1/3 cup shallots, finely chopped 2 tablespoons yellow bell pepper, diced 1⁄4 teaspoon fresh herb, chopped, I like thyme for this recipe 1⁄4 cup semi dry white wine 2 tablespoons brandy 1⁄2 cup heavy cream 1⁄2 tablespoon freshly grated tricolor pepper 2 cups diced or shredded turkey or chicken Fresh grated Parmesan Reggiano cheese 1⁄4 cup butter to finish Tomato pasta, cooked al dente Salt to taste
Instructions: Melt butter in large skillet, add shallots and bell pepper and cook until tender; add herbs and cook until herbs are fragrant. Deglaze the pan with brandy and wine, heat until reduced by half. Reduce heat and add cream, pepper and turkey and cook until thickened. Top with butter, add pasta, toss to combine. Salt to taste
Terri’s Cooking Wiser Tips: Begin cooking pasta when you add the cream to the recipe. If the pasta is done before the sauce, take a spoonful of butter and toss into pasta to keep it from sticking. Don’t add too much, the sauce won’t cling to the pasta Cooking Pasta Tips
Make it your own: Add sundried tomatoes, chopped red bell pepper, artichokes and/or black olives Add sautéed mushrooms Use leftover beef (ground or roast shredded) plus 1 cup beef broth and red wine to replace white and tarragon- sound like beef stroganoff? Use different herbs and try the sauce over fish (dill, basil or tarragon)
