Turkey Pasta with Bacon and Cranberry Sauce

Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 705
  • Calories from fat: 26%
  • Fat: 20g
  • Saturated fat: 4.2g
  • Carbohydrate: 92g
  • Fiber: 3.9g
  • Sodium: 238mg
  • Cholesterol: 63mg

Ingredients

  • 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

Preparation

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Turkey Pasta with Bacon and Cranberry Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy