Turkey Pasta - for LEFTOVER turkey!
Source of Recipe
Jim Schnobrich
Recipe Introduction
Great pasta for the day after Thanksgiving!
List of Ingredients
- 2 tsp cornstarch
- 1 cup chicken broth
- 1/2 cup pecan halves
- 1/4 lb bacon (chopped)
- 3/4 lb Farfalle Pasta
- 3/4 cup cranberry sauce
- 2 cups bite sized pieces of skinned cooked turkey from the day before!
- 1/4 cup minced parsley
- salt and pepper to taste
Instructions
- In a 5 - 6 qt pan over high heat bring 4 qts water to a boil.
- In a small bowl mix the cornstarch with the broth.
- While the water is heating pour the pecans into a 10 - 12 inch fry pan over medium high heat.
- Shake or stir the 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 the flame and add bacon and onion. Stir often until the bacon is brown. (About 10 minutes)
- Spoon out the fat and discard.
- Add the pasta to your boiling water and cook al dente for about 10 -12 minutes.
- While the pasta cooks, add cranberry sacue and broth mixture to bacon and onion and stir over high heat until boiling.
- Add turkey and parsley and mix - keep sauce warm.
- Drain the pasta.
- Return to pan add turkey sauce and mix. Salt and pepper to taste.
- Spoon onto plates and sprinkle the pasta with toasted pecans.
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