Leftover Turkey Pasta

By Supergolden Bakes · 35 min

Ingredients

Instructions

1. Preheat the oven to 200°C (400°F).
2. Heat 1 tablespoon of oil (you can use the oil from the sun-dried tomato jar) in a large casserole or Dutch oven. For a lighter version, use olive oil spray instead.
3. Add the onion and coat it in the oil. Cover and cook over very low heat for 10–15 minutes, stirring now and then, until soft but not coloured.
4. Stir in the garlic, chopped sun-dried tomatoes, salt, garlic granules and paprika. Sauté for a few minutes.
5. If the pan is getting dry, deglaze with a splash of white wine, scraping up any browned bits.
6. Add the orzo and stir to toast it in the oil and seasonings. Stir in the diced turkey (or chicken).
7. Pour in the stock and bring to a simmer, scraping the base of the pan so the orzo doesn't stick.
8. Stir in the crème fraîche (or sour cream).
9. Cover and bake for 12–15 minutes, stirring halfway through.
10. Uncover and stir well with a wooden spoon. The orzo should be tender and the dish creamy.
11. Stir in handfuls of spinach until wilted.
12. Stir in the Parmesan, then taste and season with salt and pepper if needed.

Summarized from Supergolden Bakes's video. Watch it for the details.

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