Name: Leftover Skillet Turkey Pasta
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Ingredients: 3-4 tablespoons olive oil; 1 clove garlic (minced); ½-1 medium onion (chopped); 1-2 medium bell peppers (thinly sliced); 1- 1½ cups mushrooms (thinly sliced) ((100-150)); ½ teaspoon oregano; ½ teaspoon basil; ¼ teaspoon salt; 2-3 tablespoon white wine (if desired); 2-3 ripe plum tomatoes seeded and cubed, or 2-3 canned Marzano tomatoes seeded and chopped; 1-1 ½ cup chopped cooked turkey or chicken ((140-210 grams)); 3-4 cups cooked Pasta (short pasta)* ((600 grams))

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Leftover Skillet Turkey Pasta, an easy Pasta recipe, just add some of your favourite veggies such as mushrooms, tomatoes and peppers add some leftover cut up chicken or turkey and Dinner is Served.

As I plan my Christmas lunch menu, a typical Italian Christmas, Lasagna, Roast Potatoes, Roast Lamb, Roast Pork or Stuffed Flank Steak. I remember last Christmas when we were all together under the same roof in Toronto. Laughing, eating, drinking wine and telling stories.

And this year it’s different for everyone, both our kids are now in Canada and we are in Italy, of course we are all feeling a little melancholy. But we will zoom as most of the world will be doing, and we will all look forward to our reunions in hopefully the near future. But if you are like me you will still make something tasty even if it is for just 1 or a few more.

If you make turkey or even chicken and you would like to use the leftovers for something other than soup, then I think you will be pleasantly surprised by this Pasta dish.

Table of Contents

How to make it

In a large pan on medium heat add the olive oil, onions, sliced peppers , mushrooms and spices and cook stirring occasionally

Add the white wine, turn up heat to high and cook until it evaporates, turn heat down to medium, add the chopped tomatoes and cook for approximately 5 minutes stirring occasionally.

Add the cooked turkey (or chicken) and heat thoroughly.

Then add the cooked pasta and a little bit of pasta water, cook on high heat stirring often for about a minute. Serve immediately sprinkled with parmesan cheese if desired.

The best vegetables to use

For this dish I like to use mushrooms, onions and bell peppers but you could use carrots, cauliflower, kale, olives or even spinach.

How to store it

Let the dish cool completely then place it in an air tight container and refrigerate. It will keep for up to 4 days in the fridge.

This dish works well with either cooked turkey or chicken. I decided to mix it up with a couple of my favourite vegetables almost like a Turkey Cacciatore stir-fry. Fast, easy and really good. You don’t even have to wait for left overs just chop up a boneless chicken breast, sautee it in a little olive oil, sprinkle with some salt, pepper and oregano and then add it to the veggies. Buon Appetito!