Creamy Pasta with Leftover Turkey and Peas transforms your leftover turkey into a juicier, more delicious meal everyone will enjoy.
8 ounce package fettuccine pasta or wide egg noodles
1 10-ounce package frozen baby peas
1 14½ ounce can Italian-Style stewed tomatoes
3 cups skinless, boneless leftover turkey, chuncked
1 small onion, cut into wedges
1/4 teaspoon ground black pepper
1 Tablespoon olive oil
1/2 cup chicken broth
1/2 cup heavy cream
1/4 cup white dry cooking wine
1/4 teaspoon sea salt
Shredded Parmesan cheese
Cook pasta according to package directions, adding peas to water with the pasta.
Drain pasta and peas, return to saucepan.
Meanwhile, pour tomatoes (do not drain) in a food processor cover pureed.
Set tomatoes aside.
Cut leftover turkey into bite-size chunks.
In a large skillet add olive oil and brown turkey lightly.
Add onion, and pepper in hot oil over medium-high heat for 3 to 4 minutes or until chicken is no longer pink.
Reduce heat, and pour blended tomatoes and turkey (or chicken) broth in the skillet.
Simmer about 6 to 8 minutes or until liquid is reduced by half.
Stir in cream; simmer for 3 to 5 minutes more until sauce is desired consistency.
Pour sauce over pasta mixture and mix gently to coat.
Dish servings into bowls and sprinkle with Parmesan cheese.