Penne With Turkey and Wild Mushrooms |
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Prep Time: 45 Minutes Cook Time: 0 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Sounds easy and very good, but I haven't tried it yet. It comes from Joan Brett, Boulder, CO, Bon Appétit | August 1999 . Ingredients:
1 lb penne |
4 tablespoons olive oil |
1 red bell pepper, chopped |
1 1/2 teaspoons dried thyme |
2 large garlic cloves, chopped |
1 teaspoon dry crushed red pepper |
1 1/4 lbs ground turkey |
1 lb wild mushroom, sliced (such as crimini, stemmed shiitake, portobello, dark gills scraped away) |
5 green onions, chopped |
1 1/3 cups low sodium chicken broth |
2 1/2 cups parmesan cheese, grated |
1/2 cup dry white wine |
Directions:
1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking. Drain very well. Set pasta aside.
2. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add bell pepper, thyme, garlic and crushed red pepper; sauté 2 minutes. Add ground turkey to pot. Sauté turkey until cooked through, breaking up turkey with back of fork, about 5 minutes. Using slotted spoon, transfer turkey mixture to large bowl.
3. Heat remaining 2 tablespoons oil in same pot over medium-high heat. Add mushrooms and green onions and sauté until mushrooms are tender and brown, about 6 minutes. Add turkey mixture, broth, 1 1/2 cups Parmesan cheese, wine and pasta. Cook until sauce thickens enough to coat pasta, tossing often, about 3 minutes. Season to taste with salt and pepper. Serve, passing remaining Parmesan cheese separately.
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