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Creamy Turkey Rhapsody Pasta

Relish in the luscious taste of this Creamy Turkey Rhapsody Pasta made with the leftovers of holiday turkey. Prepared in the bat of an eye in the comfort of your own kitchen!
5
20 min
TOTAL TIME
741
CALORIES
$3.17
PER SERVING
Creamy Turkey Rhapsody Pasta
Ingredients
MAIN
4 SERVINGS
Heavy Cream
1 cup heavy cream
Parmesan Cheese
1/2 cup parmesan cheese
freshly grated
Pasta
4 oz pasta
uncooked
Italian Seasoning
1 tsp italian seasoning
Pancetta
2 oz pancetta
cubes
Canned Corn
15 oz canned corn
drained
Cooked Turkey Meat
2 cups cooked turkey meat
shredded
Fresh Parsley
1 tbsp fresh parsley
chopped for garnish
Black Pepper
1/2 tsp black pepper
Garlic
4 cloves garlic
minced
Directions
MAIN
5 min
PREP TIME
15 min
COOK TIME
20 min
TOTAL TIME
1
Set a pot of salted water on the stove over high heat and bring to a rolling boil for the pasta.
2
Cook pasta until al dente following the instructions on the package, then drain well.
3
While the pasta cooks, place a large skillet over medium-high heat, adding the pancetta cubes to it.
4
Fry the pancetta until it is crispy and the fat has been rendered, around 5-7 minutes.
5
Introduce the minced garlic to the skillet, stirring frequently until it becomes fragrant, usually within 30 seconds.
6
Appropriately stir in the heavy cream, drained corn, shredded turkey, and Italian seasoning.
7
Reduce heat to medium and let it simmer for 5 minutes, or until sauce has thickened to your liking.
8
Weave the cooked and drained pasta into the skillet with sauce, mixing it until it's completely coated.
9
Season the pasta with black pepper and half the amount of freshly grated parmesan cheese.
10
Give it a good mix to meld all the flavors together, then serve hot. Sprinkle with remaining parmesan cheese and freshly chopped parsley just before serving.
Health Info
Macros
45g
CARBS
38g
FAT
57g
PROTEIN
Contains these allergens
MILK
WHEAT