Cajun Turkey Pasta
- 1/2 pound cooked turkey, cut into bite-sized pieces
- 4 ounces whole wheat pasta, penne or rotini
- 2 pieces bacon, chopped
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cloves garlic, finely chopped
- 1 tablespoon Cajun Spice Powder (or more to taste)
- Sea salt & fresh ground pepper
- 1 tablespoon flour
- 1 cup Rutgers Tomato Puree or canned, crushed tomatoes
- 3 tablespoons Sour Cream
- 1/4 cup chopped scallions for garnish
Cajun Spice Powder
- 2 tablespoon sweet paprika
- 1 1/2 tablespoon powder thyme
- 1 tablespoon garlic powder
- 1 tablespoon celery salt
- 2 teaspoons white pepper
- 2 teaspoon black pepper
- Cook the pasta in a large pot of boiling water until just done, al dente. Drain and set aside.
- In a heavy pot or Dutch oven, cook the bacon. Add the onion, garlic and pepper and cook over medium heat until they start to soften. Add the flour and stir well to coat. Stir in the Rutgers Tomato Puree and bring the mixture to a boil. Stir and cook until the sauce becomes bubbly and thick. Stir in the Cajun seasonings and the cooked turkey. Taste and add sea salt and fresh pepper if necessary. Stir in the sour cream and the cooked pasta. Portion between 4 soup plates and garnish the tops with the chopped scallions. Makes four servings.
Nutritional analysis per serving: 280 calories, 24 grams protein, 33 grams carbohydrates, 6 grams fat, (0 grams trans fat), 309 mg. Sodium, 4 grams fiber.