Wild Turkey Tuscan Pasta

Ingredients

• 12 oz angel hair pasta
• 1 tbsp extra virgin olive oil
• 1 side of the wild turkey breast
• 6 slices bacon
• 2 cloves chopped garlic
• ¼ cup chopped mushrooms
• 3 tbsp chopped sundried tomatoes
• 2 cups diced tomatoes
• 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. 
• Meanwhile, in a Dutch oven over medium heat, add oil.  Season turkey with salt and pepper and cook until golden on each side.  Remove from skillet.  Let rest for 5 minutes and chop into bite size pieces.
• In the same Dutch oven, cook bacon over medium heat until crispy.  Remove bacon, and pat dry with paper towels.  Then chop bacon into small pieces.  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.  Simmer for 10 minutes.
• Add cooked pasta and toss until fully coated, then add the turkey and bacon and combine thoroughly.
• Garnish with basil and additional cheese.

Chef’s Note:  Pheasant or chicken may be substituted for turkey.