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Thursday, January 19, 2012

Pasta & Turkey in Wine Sauce

We are still eating left-over turkey from Thanksgiving! I put meal-sized servings into the freezer and have slowly been working through them...I believe we still have 4 left. The kiddos love when I pull a bag of it out for dinner, and this meal was no exception. I had bought some delicious penne pasta and had a 1/2 bottle of white wine left-over from the night before. This all came together in a matter of 30 minutes, which is great for a busy school night.

Pasta & Turkey in Wine Sauce
2 C pasta (penne, rotini, shells, etc.)
1 cooked turkey breast (about 1 cup of meat), chopped
1 C baby spinach leaves
6 C stock or broth
1 medium onion, sliced thin and even
4 T minced garlic
2 T butter
1 C white wine
salt & pepper

In a skillet heat butter over medium heat until melted. Add onions and toss until evenly coated in butter. Cook for 2 minutes until it starts to turn golden, then lower heat to medium low and cook onions for about 20 minutes to a half hour until they are nice and caramelized. If they are slow to doing this, sprinkle a bit of sugar over them to speed the process along. Meanwhile, heat stock/broth in a large saucepan until boiling, then add pasta. Cook according to directions - make sure it doesn't get mushy or it will break down get gummy in the final steps. When pasta is done, drain, but DO NOT get rid of the stock. Return it to the pan and add in the wine, bringing back to a boil. Add chopped turkey and bring to a simmer. Cook this about 5 to 10 minutes, until it resembles a sauce, add garlic and stir thoroughly, then mix in spinach until wilted. Remove from heat and toss in pasta and onions, sprinkle with salt and pepper. Serve with some crusty bread and a salad.

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