Leftover Skillet Turkey Pasta

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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)


  • Bring the water to a boil in a large pot, add a little salt and halfway through the cooking of the vegetables add the pasta to the water and cook until al dente.
  • In a large pan on medium heat add the olive oil, garlic, onions, sliced pepper, mushrooms, oregano, basil and salt, cook for approximately 10 minutes stirring occasionally, then add the white wine, turn up heat to high and cook until it evaporates approximately 2 minutes, 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, (taste for salt) add the cooked pasta and 1/2 a ladle of pasta water, cook for approximately 30-60 seconds on high heat stirring often. Serve immediately sprinkled with parmesan cheese if desired. Enjoy!


Calories: 326kcal | Carbohydrates: 34g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 195mg | Potassium: 469mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1211IU | Vitamin C: 45mg | Calcium: 21mg | Iron: 2mg

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