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Turkey Chipotle Pasta

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
Serves: 4
Prep time:
Cook time:
Total time:
  • 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
  1. Heat up saute pan, add vegetable oil. Once oil is heated up, add onions and turkey.
  2. Put garlic, thyme, savory, rosemary, ¼ tsp salt and pepper into mortar and grind into a well mixed paste.
  3. 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.
  4. Add red pepper, and chipotle pepper.
  5. Let fry together for a couple minutes, then add can of diced tomatoes and stir.
  6. Once mixture comes to a slow simmer, add sliced basil leaves, stir, and then add sour cream, stirring thoroughly.
  7. Let sauce simmer and thicken. I added a ½ tbsp cornstarch stirred into some water to thicken a little more.
  8. Serve over freshly cooked fettucini, and add some fresh grated Parmesan.