Turkey Linguine with Tomato Cream Sauce Recipe

5 1 2
Turkey Linguine with Tomato Cream Sauce Recipe
Turkey Linguine with Tomato Cream Sauce Recipe photo by Taste of Home
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Turkey Linguine with Tomato Cream Sauce Recipe

Read Reviews
5 1 2
Publisher Photo
I love an easy weeknight meal! This meal comes together quickly and uses up that half block of cream cheese that ends up in the fridge. —Amy Lents, Grand Forks, North Dakota
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1/2 pound thick-sliced bacon strips, chopped
  • 1 pound ground turkey
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 carton (32 ounces) unsalted chicken stock
  • 2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
  • 1/4 teaspoon salt
  • 12 ounces uncooked linguine
  • 4 ounces cream cheese, cubed
  • 1/2 cup chopped fresh parsley

Directions

In a Dutch oven, cook bacon over medium-high heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
In same pan, cook and crumble turkey with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in stock, tomatoes and salt; bring to a boil. Stir in linguine and half of the bacon; bring to a boil. Reduce heat; simmer, covered, until linguine is al dente, 9-10 minutes.
Stir in cream cheese until melted; stir in parsley. Let stand 5 minutes. Sprinkle with remaining bacon. Yield: 6 servings.
Originally published as Turkey Linguine with Tomato Cream Sauce in Simple & Delicious August/September 2017

Nutritional Facts

1-1/3 cups: 510 calories, 18g fat (7g saturated fat), 79mg cholesterol, 981mg sodium, 54g carbohydrate (8g sugars, 5g fiber), 32g protein.

  • 1/2 pound thick-sliced bacon strips, chopped
  • 1 pound ground turkey
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 carton (32 ounces) unsalted chicken stock
  • 2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
  • 1/4 teaspoon salt
  • 12 ounces uncooked linguine
  • 4 ounces cream cheese, cubed
  • 1/2 cup chopped fresh parsley
  1. In a Dutch oven, cook bacon over medium-high heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
  2. In same pan, cook and crumble turkey with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in stock, tomatoes and salt; bring to a boil. Stir in linguine and half of the bacon; bring to a boil. Reduce heat; simmer, covered, until linguine is al dente, 9-10 minutes.
  3. Stir in cream cheese until melted; stir in parsley. Let stand 5 minutes. Sprinkle with remaining bacon. Yield: 6 servings.
Originally published as Turkey Linguine with Tomato Cream Sauce in Simple & Delicious August/September 2017

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janetjordan User ID: 835679 271902
Reviewed Aug. 17, 2017

"This was so good! Came out a bit soupy but I prefer that to being too dry! The taste was very good. I didnt change a thing. I will make this one often!"

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