The pasta turned out a little dry. I changed the recipe to include the entire can of cranberry sauce and a splash of orange juice to cut it.
Turkey Pasta with Bacon and Cranberry Sauce
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Amount per serving
- Calories: 705
- Calories from fat: 26%
- Fat: 20g
- Saturated fat: 4.2g
- Carbohydrate: 92g
- Fiber: 3.9g
- Sodium: 238mg
- Cholesterol: 63mg
- 2 teaspoons cornstarch
- 1 cup fat-skimmed chicken broth
- 1/2 cup pecan halves
- 1/4 pound sliced bacon, chopped
- 1 onion (1/2 lb.), peeled and chopped
- 3/4 pound dried bow-tie pasta
- 3/4 cup cranberry sauce or relish (purchased or homemade)
- 2 cups bite-size pieces skinned cooked turkey
- 1/4 cup minced parsley
- salt and pepper
- In a 5- to 6-quart pan over high heat, bring 4 quarts water to a boil. In a small bowl, mix cornstarch with broth.
- While water heats pour pecans into a 10- to 12-inch frying pan over medium-high heat. Shake or stir nuts frequently until lightly browned under the skin (break a nut to test), about 5 minutes. Pour from pan and set aside.
- Return frying pan to medium-high heat; add bacon and onion. Stir often until bacon is brown, about 10 minutes; spoon out fat and discard. Add pasta to boiling water and cook until tender to bite, 10 to 12 minutes.
- While pasta cooks, add cranberrry sauce and broth mixture to bacon and onion; stir over high heat until boiling,. Add turkey and parsley, mix, and keep sauce warm.
- Drain pasta. Return to pan, add turkey sauce, and mix. Spoon onto plates. Sprinkle pasta with toasted pecans and add salt and pepper to taste.
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