Turkey or chicken pasta

Turkey or Chicken pasta salad. A great way to use Sunday leftovers!

This recipe contains penne rigati, olive oil, pancetta, onions, fresh garlic, bay leaves, turkey, sour cream, allspice, salt, feta cheese, lettuce, black pepper

4 Servings

Prep time: 10 min

Cook time: 25 min

Ingredients:

• 1 lb. pasta rigati
• 2 tbsp. olive oil
• 1/2 cup(s) pancetta, chopped
• 1 whole medium onion, chopped
• 2 clove(s) garlic, finely chopped
• 1 whole bay leaf, fresh or dried
• 2 cup(s) leftover turkey or chicken, shredded
• 1 cup(s) sour cream
• 1 pn. allspice
• 1 pn. salt
• 1 cup(s) feta cheese, crumbled
• 1/2 whole head lettuce of your choice
• 1 pn. black pepper

Instructions:

• 1. Cook the pasta according to package directions.
• 2. Meanwhile, cook pancetta in olive oil in a large saucepan for 3-4 minutes on medium heat.
• 3. Add the onion, garlic and bay leaf, and cook until softened.
• 4. Add the turkey or chicken, stir and cook for 5 minutes or until completely heated.
• 5. Add the sour cream, 2 tablespoons feta cheese, allspice, salt and pepper. Cook over low heat until the sauce has the desired thickness.
• 6. Drain the pasta and add to the sauce. Mix thoroughly to combine.
• 7. Divide pasta evenly between 4 pasta plates, add some torn lettuce leaves and sprinkle with the remaining feta cheese.