Smoked Turkey Pasta

Once again, I had a smoked turkey to use up the week before Thanksgiving...can you ever really be sick of turkey? Of course you can. Which is why this dish can easily be frozen in a casserole dish and reheated when the turkey craving sets in again. After I made this, the remaining smoked turkey meat was banished to the freezer. When it gets cold in February for a week or so, I will defrost it to make more Smoked Turkey Chowder.

Smoked Turkey Pasta

2 tablespoons olive oil
½ onion, chopped
1 cup button mushrooms, sliced
1 large red bell pepper, seeded, diced
1 ½ cups dry white wine
2 cups half and half
3 cups smoked turkey, shredded
1 teaspoon parsley
¾ pound linguine or pasta of your choice
¾ cup grated Parmesan cheese

Heat olive oil in heavy large pot over medium-high heat. Add chopped onions and sauté 1 minute. Add mushrooms and bell pepper and sauté until vegetables are tender, about 5 minutes. Add white wine and boil until liquid is reduced by half, about 5 minutes. Add 1 cup whipping cream and simmer until sauce thickens, about 5 minutes. Add remaining 1 cup whipping cream, smoked turkey and parsley; simmer 10 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Add pasta to sauce in pot and toss to coat. Add cheese and toss to combine. Season with salt and pepper and serve.

Adapted from Bon Appetit

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