Busters Recipes

Creamy Spinach and Turkey Pasta

3 bacon slices, chopped

1 Tablespoon butter

2 boneless, skinless turkey thighs or breasts, cut into

     thin strips

1/2 cup chopped red onion

2 cloves garlic, minced

1 cup sliced red pepper

2 Tablespoons all-purpose flour

2 cups milk

1/2 teaspoon coarsely ground pepper

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

4 cups spinach leaves, loosely packed and trimmed

2 1/2 cups bow tie pasta, uncooked

1/2 cup finely grated fresh Parmesan cheese

Cook bacon in large frying pan on medium-high heat for 2 to 3 minutes until crisp. Remove from pan and drain on paper towel. Drain oil from pan and wipe clean. Heat half of the butter in frying pan on medium-high heat.

Add chicken and cook for 5 to 8 minutes stirring occasionally until browned on all sides. Remove from pan and set aside. Heat remaining butter in same frying pan on medium-high heat. Add onion, garlic and pepper and cook for about 5 minutes until onion is softened. Add bacon and stir. Stir in flour and cook for 1 minute, stirring constantly. Remove from heat and gradually stir in milk. Return to heat and stir constantly over medium heat for about 5 minutes until mixture boils and thickens.

Add pepper, salt and nutmeg. Reduce heat to medium-low, add turkey and simmer, for about 5 minutes until turkey is tender, stirring occasionally. Add spinach and stir until spinach is just wilted. Meanwhile, cook pasta in a large pot of salted boiling water for 12 to 15 minutes until tender but still firm. Drain well and return to same pot. Add chicken mixture and stir to combine. Stir in Parmesan cheese until combined. Makes

4 to 5 servings.