Ingredients
- 400 g pasta sedani rigati
- 2 tbs olive oil
- ½ cup pancetta, chopped
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 bay leaf, fresh or dried
- 2 cups leftover turkey or chicken, shredded
- 1 cup sour cream
- A pinch of allspice
- Salt and pepper
- 1 cup feta cheese, crumbled
- ½ head lettuce of your choice
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Turkey or chicken pasta
Time: 10 minutes prep, 15 minutes cook
Servings: 4 servings
Directions
- Cook the pasta according to package directions.
- Meanwhile, cook pancetta in olive oil in a large saucepan for 3-4 minutes on medium heat.
- Add the onion, garlic and bay leaf, and cook until softened.
- Add the turkey or chicken, stir and cook for 5 minutes or until completely heated..
- Add the cream, 2 tablespoons feta cheese, allspice, salt and pepper. Cook over low heat until the sauce has the desired thickness.
- Drain the pasta and add to the sauce. Mix thoroughly to combine.
- Divide pasta evenly between 4 pasta plates, add some torn lettuce leaves and sprinkle with the remaining feta cheese.
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Summary
A great way to use Sunday leftovers!