Leftover Turkey Pasta


4 People

Prep Time

10 Minutes

Cooking Time

30 Minutes

Total Time

40 Minutes

  • 2 tbsp olive oil

  • 1 onion , finely diced

  • 2 garlic cloves , minced

  • ½ cup sun-dried tomatoes

  • ½ tsp salt

  • ¼ tsp paprika

  • 1 cup dry orzo pasta

  • 10½ oz leftover cooked turkey or chicken , diced small

  • 2 tbsp white wine

  • 2 cups hot chicken stock (from a cube)

  • 1 cup sour cream

  • 2 cups fresh baby spinach

  • 2 tbsp freshly grated Parmesan cheese to serve

  • Lemon zest

  • Salt and pepper to season to taste

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    1. Step 1- Preheat the oven to 400F. Heat a tablespoon of oil in a large casserole dish or Dutch oven.

    2. 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. The onion should be soft.

    3. Step 3- Stir in the minced garlic, chopped sun-dried tomatoes, salt and paprika. Sauté for a few minutes.

    4. Step 4- If the pan is getting a bit dry you can deglaze it with a splash of white wine (or chicken stock) but that is optional.

    5. Step 5- Add the orzo pasta and stir to toast in the oil and seasonings.

    6. Step 6- Stir in the diced turkey

    7. Step 7- Pour in the stock and bring to a simmer, scraping the bottom of the pan (orzo has a tendency to stick).

    8. Step 8- Add or sour cream and stir to combine.

    9. Step 9- Cover the pot and transfer to the oven (look in recipe notes if you want to cook on the hob) and cook for 12-15 minutes, stirring halfway.

    10. 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.

    11. Step 11- Add handfuls of fresh spinach, stirring into the creamy orzo until it wilts.

    12. Step 12- Add the grated Parmesan and check the seasoning, adding salt and pepper if needed.

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