like pasta tonight, and had a boneless skinless turkey breast on hand –
so this is what I came up with. Was very tasty – and will definitely
make again – although I think I’ll use a little less chipotle pepper
next time to appease the kids!
Turkey Chipotle Pasta
Recipe type: Entree
- 1 tbsp. vegetable oil
- ½ a large white onion (quartered and sliced)
- ½ pound of turkey breast (cut into ½" cubes)
- few sprigs of thyme, some savory leaves, sprig of rosemary
- 2 cloves garlic
- ½ teaspoon salt
- ½ teaspoon coriander seed
- ¼ teaspoon ground pepper
- 1 red pepper - cut into ½" pieces
- ½ small chipotle pepper - cut into fine pieces
- large can diced tomatoes
- ¼ cup sour cream
- 8-9 basil leaves, sliced
- ½ cup celantro - chopped
- Heat up saute pan, add vegetable oil. Once oil is heated up, add onions and turkey.
- Put garlic, thyme, savory, rosemary, ¼ tsp salt and pepper into mortar and grind into a well mixed paste.
- Once turkey is almost cooked through, and the onions are just starting to turn brown, add the herb/garlic paste saute pan and stir in thoroughly.
- Add red pepper, and chipotle pepper.
- Let fry together for a couple minutes, then add can of diced tomatoes and stir.
- Once mixture comes to a slow simmer, add sliced basil leaves, stir, and then add sour cream, stirring thoroughly.
- Let sauce simmer and thicken. I added a ½ tbsp cornstarch stirred into some water to thicken a little more.
- Serve over freshly cooked fettucini, and add some fresh grated Parmesan.