Ingredients
• 12 oz angel hair pasta
• 1 tbsp extra virgin olive oil
• 1 side of the wild turkey breast chopped into bite size pieces
• 6 slices bacon chopped into small pieces
• 2 cloves chopped garlic
• ¼ cup chopped mushrooms (I prefer wild oyster mushrooms)
• 3 tbsp chopped sundried tomatoes
• 1 28 oz can diced tomatoes - drained
• 3 cups baby spinach
• ½ cup heavy cream
• ½ cup chicken stock (or wild turkey stock if available)
• ½ cup grated Parmesan cheese
• ¼ cup fresh chopped basil
• Salt and pepper
How to make
• In a large pot, cook pasta according to package instructions until al dente. Drain and set aside.
• Meanwhile, in a large skillet over medium heat, add oil. Season turkey with salt and pepper and cook until golden brown on each side. Remove from skillet. Let rest for 5 minutes.
• In the same skillet, cook bacon over medium heat until crispy. Remove bacon, and pat dry with paper towels. Drain out half of the rendered bacon grease from skillet.
• Add garlic, diced tomatoes, and spinach to skillet and cook over medium heat until the spinach is wilted. Season with salt and pepper, then add heavy cream, Parmesan cheese, stock, mushrooms, and sun dried tomatoes.
• Add back the turkey and bacon and combine thoroughly and simmer for 10 minutes to ensure that the turkey is cooked through.
• Add cooked pasta and toss until fully coated.
• Garnish with basil.
• Serves 6
Chef's Note: Pheasant or chicken may be substituted for turkey.
