Creamy Turkey Penne With Brussels Sprouts

By HeatherS

Ingredients

• 340 g penne pasta
• 2 tsp olive oil
• 4 thin slices pancetta, chopped
• 2 shallots, diced
• 2 cloves garlic, minced
• 4 cups shredded cored Brussels sprouts
• 2/3 cup sodium-reduced chicken broth
• 2 tsp cornstarch
• 2 cups hredded cooked turkey
• 3 tbsp chopped fresh sage
• 1/4 tsp pepper
• Pinch salt
• 1/3 cup whipping/heavy cream 35%
• 1/2 tsp grated lemon zest
• 1 tbsp lemon juice

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from canadianliving.com

Preparation

Step 1

n large pot of boiling salted water, cook pasta according to package directions. Reserving 1/3 cup cooking liquid, drain.

Meanwhile, in large nonstick skillet, heat oil over medium heat; cook pancetta, stirring occasionally, until beginning to soften, about 2 minutes. Add shallots and garlic; cook, stirring occasionally, until shallots are softened, about 4 minutes. Add brussels sprouts and 1/2 cup water; cook, stirring, until brussels sprouts are tender and most of liquid is evaporated, about 5 minutes.

Whisk together broth, reserved cooking liquid and cornstarch until well combined. Stir into brussels sprouts mixture; bring to boil. Reduce heat; simmer until liquid is thickened and glossy, about 4 minutes. Stir in turkey, sage, pepper and salt; cook until heated through, about 2 minutes. Add pasta and cream; cook, stirring, until coated, about 1 minute. Remove from heat; stir in lemon zest and lemon juice.