Turkey Linguine with Tomato Cream Sauce
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
Total TimePrep/Total Time: 30 min.
- 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
- 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.
Nutrition Facts1-1/3 cups: 510 calories, 18g fat (7g saturated fat), 79mg cholesterol, 981mg sodium, 54g carbohydrate (8g sugars, 5g fiber), 32g protein.
Originally published as Bacon, Linguini, & Tomato Toss with Chicken in Simple & Delicious August/September 2017
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