(Start to finish 25 minutes)
INGREDIENTS
DIRECTIONS
Melt butter over medium heat. Add the cranberries, onion, carrot and celery, and cook until tender. Stir in the flour and cook 1 minute. Slowly add the broth while stirring. After simmering 2 minutes, stir in the cooked turkey and the penne. Season to taste with salt and pepper and return to simmering, just to heat through.
Makes 6 servings.
Cook’s tips: If the sauce is too thick, add more chicken broth to get the desired consistency.
-Regular pasta can be substituted for whole-wheat pasta.
Recipes for a trio of colorful, quickly made pasta dishes could be a boon for the cook to grab during the holiday season, as options for Christmas or party buffets, or even to use up some day-after ingredients, such as cooked turkey.
These recipes are from Mark Prece, Kansas City-based corporate executive chef for Mueller’s and Golden Grain Pasta. He says they are traditional family favorites, dishes he grew up with.
“My dad was a chef, and he cooked a lot for us all during the holidays,” Prece said. “We always had pasta around. And now I cook for my boys.” There’s always a big crowd of family at his home, too, he added “especially when they know I’m cooking.”
All these dishes can be prepared in 30 minutes. The bright dish of bow-ties with Asiago cheese and spinach will give the table a festive air with seasonal red and green. The recipe for turkey with dried cranberries and whole-wheat penne is a wholesome way to transform leftover Christmas turkey, and Waldorf salad gets an extra layer of texture with pasta, as a refresher among the richer dishes.
