Penne with Turkey and Wild Mushrooms

Name: Penne with Turkey and Wild Mushrooms
Ingredients: 1 pound penne; 4 tablespoons olive oil; 1 red bell pepper, chopped; 1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried; 2 large garlic cloves, chopped; 1 teaspoon dried crushed red pepper; 1 1/4 pounds ground turkey; 1 pound assorted fresh wild mushrooms (such as crimini; stemmed shiitake; portobello, dark gills scraped away), sliced; 5 green onions, chopped; 1 1/3 cups canned low-salt chicken broth; 2 1/2 cups grated Parmesan cheese; 1/2 cup dry white wine

2.9

(24)

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Servings: 5

Cost: $8.80 /serving

Author : Joan Brett

mushroom pasta turkey

Instructions

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Step 1

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking. Drain very well. Set pasta aside.

Step 2

Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add bell pepper, thyme, garlic and crushed red pepper; sauté 2 minutes. Add ground turkey to pot. Sauté turkey until cooked through, breaking up turkey with back of fork, about 5 minutes. Using slotted spoon, transfer turkey mixture to large bowl.

Step 3

Heat remaining 2 tablespoons oil in same pot over medium-high heat. Add mushrooms and green onions and saut  until mushrooms are tender and brown, about 6 minutes. Add turkey mixture, broth, 1 1/2 cups Parmesan cheese, wine and pasta. Cook until sauce thickens enough to coat pasta, tossing often, about 3 minutes. Season to taste with salt and pepper. Serve, passing remaining Parmesan cheese separately.

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