Italian Turkey Penne Pasta
November/December 2018 Dig In the Big Y Magazine
Recipe By:
Serving: Serves 6
Prep Time: 20Minutes
Cook Time: Cook 25 Minutes
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INGREDIENTS
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1 Tbsp. olive oil
½ cup onion, chopped
4 garlic cloves, minced
½ tsp. crushed red pepper flakes, or more to taste
3 vine-ripened tomatoes, diced
2 cups leftover turkey, chopped
-Big Y salt and fresh cracked pepper to taste
3½ cups water
2¾ cups Big Y low sodium chicken broth, divided
12 oz. Big Y penne pasta
¾ cup freshly grated Parmesan cheese
¼ cup fresh parsley, roughly chopped*
DIRECTIONS
In a large skillet over medium heat, add oil. Once hot add onion and garlic and sauté for 3 minutes. Add red pepper flakes, tomatoes, turkey and salt and pepper to taste and sauté for 4 minutes or until turkey is heated through; set aside.
In a large saucepan over medium-high heat, add water, 2½ cups broth and a pinch of salt; stir to combine and add pasta. Cook for 16 minutes or until pasta is tender. Add turkey mixture and remaining broth and cook for 2 minutes. Remove from heat and stir in cheese.
Serve garnished with additional cheese and parsley if desired.
Nutrition facts:
Nutrition Information Per Serving
Calories: 369 (Calories from Fat: 63); Total Fat: 7g (Saturated Fat: 2g); Protein: 27g; Total Carbohydrates: 50g (Dietary Fiber: 3g; Sugars: 4g); Cholesterol: 46mg; Sodium: 273mg
