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Ranch Turkey Pasta Dinner Recipe
Ranch Turkey Pasta Dinner Recipe photo by Taste of Home

Ranch Turkey Pasta Dinner Recipe

Read Reviews (4)
4.25 4
Publisher Photo
"This entree is a great way to finish up a holiday turkey," reports Peggy Key of Grant, Alabama. "At times, I use chicken if I have that on hand instead. Try sprinkling grated cheese over the top of each helping for extra flavor."
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 2-1/2 cups uncooked penne pasta
  • 6 to 8 tablespoons butter, cubed
  • 1 envelope ranch salad dressing mix
  • 1 cup frozen peas and carrots, thawed
  • 3 cups cubed cooked turkey

Nutritional Facts

1-1/2 cups equals 525 calories, 23 g fat (13 g saturated fat), 126 mg cholesterol, 842 mg sodium, 41 g carbohydrate, 3 g fiber, 38 g protein.

Directions

  1. Cook pasta according to package directions. Meanwhile, in a large skillet, melt butter. Stir in salad dressing mix until smooth. Add peas and carrots; cook and stir for 2-3 minutes. Drain pasta and add to skillet. Stir in turkey; cook for 3-4 minutes or until heated through. Yield: 4 servings.
Originally published as Ranch Turkey Pasta Dinner in Quick Cooking January/February 2004, p20

Nutritional Facts

1-1/2 cups equals 525 calories, 23 g fat (13 g saturated fat), 126 mg cholesterol, 842 mg sodium, 41 g carbohydrate, 3 g fiber, 38 g protein.

Reviews for Ranch Turkey Pasta Dinner(4)

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (1)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 22, 2013

This is a simple & quick dish to make when you are pinched for time. I substitute turkey for canned chicken and it still tastes pretty good!

MY REVIEW
Reviewed Nov. 17, 2012

Our whole family liked it. This was easy to make and tasted better the next day as a cold salad. The first time we made it we only had spicy ranch dressing and chicken breasts. We have tried both and like the spicy better. Tastes even better with shredded Parmesan!

MY REVIEW
Reviewed Jun. 20, 2009

This is from the old Jan/Feb 2004 Quick Cooking and is a good one. I use a packet of dry Butter Buds reconstituted in 1/2 cup chicken broth instead of the butter and a frozen corn and black bean mix for the vegetables as some in my family don't care for green peas. I increase the vegetables to 3 cups and decrease the turkey or chicken to 2 cups. The fat goes way down to about 6 grams per serving and the calories to less than 350. Serve it with a green salad and crusty bread, for those who need it, and it is a very quick, substantial meal.

MY REVIEW
Reviewed Jul. 7, 2008

This was pretty good!

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