Creamy Leftover Turkey Pasta

Servings :

Total Time:

4 people

40 minutes


Olive oil Onions and garlic Sun-dried tomatoes Garlic granules, a hint of paprika and salt Orzo pasta Leftover turkey or chicken Chicken stock Crème fraîche (full or reduced fat), reduced fat sour cream or fat-free quark cheese. Fresh spinach Parmesan cheese

Step 1

Preheat the oven to 200C (400F). Heat a tablespoon of oil (from the sun-dried tomatoes jar for extra flavour!) in a large casserole dish or Dutch oven. Use olive oil spray such as Fry Light for a slimming version.

Step 2

Add the onion and stir to coat in the oil. Cover the pot and cook the onion over very low heat for 10-15 minutes, stirring occasionally. You want the onion to soften but not colour.

Step 3

Stir in the minced garlic, chopped sun-dried tomatoes, salt, garlic granules and paprika. Sauté for a few minutes.

Step 4

If the pan is getting a bit dry you can deglaze it with a splash of white wine/ vermouth (or chicken stock).

Step 5

Add the orzo pasta and stir to toast in the oil and seasonings.

Step 6

Stir in the diced turkey (or chicken).

Step 7

Pour in the stock and bring to a simmer, scraping the bottom of the pan (orzo has a tendency to stick).

Step 8

Add the creme fraiche (or sour cream) and stir to combine.

Step 9

Cover the pot and transfer to the oven and cook for 12-15 minutes, stirring halfway.

Step 10

Uncover the pot and use a wooden spoon to give it a good stir. The orzo should be cooked and the dish creamy and delicious. Add handfuls of fresh spinach, stirring into the creamy orzo until it wilts.

Step 11

Grate some fresh Parmesan over the dish, check the seasoning and serve. SOOOO YUMMY!

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