Penne with Turkey and Wild Mushrooms

There are days when going to the grocery store can be quite a treat. Our local big box type grocer generally always has someone cooking up some recipe using President's Choice products of some sort or pushing another brand sold in the store.

What I like is the recent change of actually have properly prepared food and not fast precooked frozen samples ready.

I've picked up many samples recently and this one was just delightful. I have no source for this recipe as the chef just handed me a blank page with the recipe on it. The best thing I can do is source "Loblaws in house chef" as the creator of this recipe. I tried to look for it on their website but no luck.

This one is quite good. It's light, low fat etc. Yes it has carbs but I've learned to embrace carbs (in moderation for daily intake of course). Try to stick only fresh herbs if you can but it's fine with dried as well.

Penne with Turkey and Wild Mushrooms

1 pkg PC Slendido Penne Pasta
4 tbsp Extra virgin olive oil
1 red bell pepper, diced
1 tbsp chopped fresh thyme (or 1 1/2 tsp dried)
2 large garlic cloves, chopped
1 tsp dried chili flakes
1 1/4 lb ground turkey
1 lb assorted fresh mushrooms, (cremini, stemmed shitake, portabello, oyster etc) sliced
5 green onions, chopped
1 1/3 cup low sodium chicken stock
2 1/2 cups freshly grated Parmesan Reggiano cheese
1/2 dry white wine

Cook pasta in a large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking. Drain very well and set aside.

Meanwhile, heat 2 tablespoons of olive oil in a heavy large pot over medium-high heat. Add the bell pepper, thyme, garlic and crushed red pepper. Saute for 2 minutes.
Add ground turkey to pot. cook turkey until browned, breaking up the turkey with the back of a fork, (about 5 minutes)
Using a slotted spoon, transfer turkey mixture to large bowl. Discard any fat, deglaze pan with wine and reduce.

Pour liquid over turkey mixture.

Heat remaining 2 tbsp of oil in the same pot over medium-high heat. Add mushrooms and green onions and saute until mushrooms are teer and brown, about 6 minutes. Add turkey mixture and stock. Reduce stock by 1/4 volume.

Add pasta and cook until sauce thickens enough to coat the pasta, tossing often. (approx 3 minutes). Add Parmesan Cheese, season to taste with salt and pepper and serve.

It's a very good recipe. If you prepare the meat and veggies while the pasta is cooking it generally takes less than 1/2 hour to prepare.

Try this one out and let me know how it works out for you. (Please note. I don't have a pic of the one I made but found something similar on the food network for an image)