Crea­my tur­key and spi­nach penne


Too much lef­to­ver tur­key? Try this de­li­cious pas­ta re­cipe. Start to fi­nish: 20 mi­nutes Ser­vings: 4 In­gre­dients

• 500 grams penne

• 1 ta­bles­poon but­ter

• 2 cloves of gar­lic, min­ced • 1/4 cup white wine or chi­cken broth • 1 cup milk

• 1/2 cup 35% cream

• 50 grams cream cheese

• 1/2 cup gra­ted Par­me­san cheese

• 2 cups chop­ped tur­key

• 2 cups fi­ne­ly chop­ped spi­nach

• Salt and pep­per to taste Di­rec­tions

1. Cook the penne ac­cor­ding to di­rec­tions on the pa­ckage and set aside 1/2 cup of the co­oking wa­ter.

2. In a large pan, sau­té the gar­lic in but­ter

un­til it starts to brown.

3. De­glaze with the wine or broth making sure to scrape the bot­tom of the pan to re­lease all the tas­ty bits.

4. Pour in the milk, cream, cream cheese and Par­me­san. Bring to a boil, re­duce the heat and conti­nue to cook for a few mi­nutes un­til the in­gre­dients are well com­bi­ned.

5. Stir in the wa­ter you set aside, the tur­key and the spi­nach. Cook for 1 to 2 mi­nutes to heat up the tur­key and wilt the spi­nach. Add salt and pep­per to taste.

6. Mix the pas­ta and sauce. Serve hot.

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