Monthly Archives: December 2011

Turkey Chipotle Pasta

Felt
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
Author: Ray
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Serves: 4
Ingredients
  • 1 tbsp. vegetable oil
  • 1/2 a large white onion (quartered and sliced)
  • 1/2 pound of turkey breast (cut into 1/2″ cubes)
  • few sprigs of thyme, some savory leaves, sprig of rosemary
  • 2 cloves garlic
  • 1/2 teaspoon salt
  • 1/2 teaspoon coriander seed
  • 1/4 teaspoon ground pepper
  • 1 red pepper – cut into 1/2″ pieces
  • 1/2 small chipotle pepper – cut into fine pieces
  • large can diced tomatoes
  • 1/4 cup sour cream
  • 8-9 basil leaves, sliced
  • 1/2 cup celantro – chopped
Instructions
  1. Heat up saute pan, add vegetable oil. Once oil is heated up, add onions and turkey.
  2. Put garlic, thyme, savory, rosemary, 1/4 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 1/2 tbsp cornstarch stirred into some water to thicken a little more.
  8. Serve over freshly cooked fettucini, and add some fresh grated Parmesan.