Turkey & Artichoke Penne Bowls with Garlic White Wine Sauce

Turkey breast, roasted artichokes and broccoli are tossed in a whole wheat penne pasta, then topped with a garlic white wine sauce.

Congratulations! You survived turkey day, Black Friday, and Cyber Monday – phew! I hope you’re lucky enough to have all of your holiday shopping completed – I sure don’t. I vowed that I wouldn’t online shop for myself this year, but it’s just so hard when there are so many good deals and you’ve been eying something! Why not get what you’ve been wanting on sale?! I suppose it’s more of those ‘oh well look at that, I didn’t even know I wanted that‘ impulse purchae that get people (read: ME!) in trouble than buying the item I’ve been wanting on sale.

I swear I walk a fine line between wanting to minimalize and impulsively online shopping. I think I always have a donation box going at my house, and honestly I don’t have that much more to donate at this point. I’m not into chotskey’s and clutter. I’m super picky about my art. I take FOR-EV-ER to pick out a new piece of furniture. But sake’s alive I won’t think twice about a new cookbook, cozy cute blanket, or updated wine glasses (stems or no-stems – I CAN’T DECIDE!).

Turkey breast, roasted artichokes and broccoli are tossed in a whole wheat penne pasta, then topped with a garlic white wine sauce.

This year I’m vowing to be different. Kinda like how I’ve been approaching eating, I won’t be afraid to splurge if it’s something I’ve been eying or has a practical use, but I will stop and ask myself ‘do you really need that?‘ Chances are I don’t, and this year I have some added incentive.

Not only am I trying to save for some big ticket items (hello new Mac desktop computer and road trip through Ireland in May!), but I’m looking to sell my house after almost 10 years. I bought my first home when I was 24 years old and in January I’ll be 34. I’ve accumulated a dog, a boyfriend, kitchen supplies, a book collection, and have just generally outgrown the space.

Turkey breast, roasted artichokes and broccoli are tossed in a whole wheat penne pasta, then topped with a garlic white wine sauce.

The even bigger story is where we’re going to live. I mean, I guess it’s not really a story as much as a decision on if we’re going to stay in Iowa. A decision we pretty much have already made, and are likely going to make our home in another state. BIG STUFF! Stuff that we should probably save our pennies for, becuase change doesn’t come cheap.

Honestly though, we should probably get to the reason you’re here – how you can use your leftover turkey to make these Turkey & Artichoke Penne Bowls with Garlic White Wine Sauce.

So you likely have leftovers from Thanksgiving, and it’d be a shame to let them go to waste. But I get it – at some point you just couldn’t possibly eat any more leftover turkey. Enough is enough and you think to yourself ‘how did I go from NEEDING turkey, stuffing and mashed potatoes one day to thinking I’ll be so happy if I never see turkey again!’ Is it just me? Is this a sign that I’m consuming too much Thanksgiving food?

Turkey breast, roasted artichokes and broccoli are tossed in a whole wheat penne pasta, then topped with a garlic white wine sauce.

It probably is, but I’m not here to encourage you to make yet another leftover turkey sandwich, I’m here to mix it up! To give you a recipe that you can use your leftover turkey in and not really even realize you’re eating leftover turkey! Kinda like hiding vegetables in food for picky kids. Except we’re not covering it with cheese sauce. We’re adults, so we’re hiding our leftover turkey in garlic white wine sauce, damn it!

This bowl is super easy and light. The garlic white wine sauce is packed with flavor and not at all heavy like a cream sauce would be.

By adding artichokes and broccoli you’re packing lots of great veggies in, and I have to say that I think whole wheat pasta tastes just as good as regular white pasta, but it’s much healthier!

If you don’t have any leftover turkey you could use chicken, pork, shrimp or steak if you’d like. And you’ll be tempted to use this light sauce on so many things!

On a side note, if you’re like me and weren’t into the whole line thing for Black Friday but want some good deals then check out my 2016 Holiday Gift Guide. I have gifts for the host/hostess in your life, stocking stuffer ideas, cookbooks, practical kitchen gadgets and big ticket items; plenty of gift ideas at affordable price points for the foodie, home cook or chef in your life!

I hope you enjoy this dish, and I’d love to hear what you think if you try it! You can find me not only here on the blog, but also on PinterestInstagramTwitter, and Facebook, and be sure to subscribe to the blog to stay up-to-date on the latest recipes!

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Turkey breast, roasted artichokes and broccoli are tossed in a whole wheat penne pasta, then topped with a garlic white wine sauce.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Yields 2 bowls

Turkey & Artichoke Penne Bowls with Garlic White Wine Sauce

10 minPrep Time

30 minCook Time

40 minTotal Time

Save Recipe

Ingredients

  • 2 c. leftover turkey (or turkey breasts), shredded
  • 2 c. whole wheat penne pasta
  • 1 jar of artichoke hearts, drained
  • 2 c. broccoli florets, chopped
  • 3 tbsp. unsalted butter
  • 1/2 c. white wine
  • 5 cloves of garlic, chopped
  • 2 tsp. red pepper flakes
  • 1 lemon, juiced
  • 1 tbsp. garlic salt
  • 1 tbsp. pepper
  • 1 tbsp. olive oil + 1 tbsp. olive oil, divided
  • 2 tbsp. parmesan cheese, shredded

Instructions

  1. Preheat your oven to 450 degrees. While the oven is preheating combine 1 tbsp. of olive oil in a large bowl with the artichoke hearts and broccoli. Toss to coat, then lie the vegetables on a baking sheet.
  2. When the oven is warmed up roast the vegetables for 10 minutes, stir, then another 10 minutes.
  3. While the oven is warming up heat a large pot of water over medium-high heat. Once the water is boiling add the penne. Cook for 8-10 minutes, or until al dente. Drain and put the pasta back into the pot.
  4. When the veggies are done roasting add them to the pot of cooked pasta. Add the turkey in.
  5. To make the sauce heat the remaining 1 tbsp. of olive oil in a medium sauté pan. Add the garlic and saute until fragrant, approximately 2-3 minutes.
  6. Next, add the red pepper flakes, lemon juice, garlic salt, pepper and white wine. Stir, then add in the butter, stirring until it's melted.
  7. Add the sauce to the pasta and toss to combine.
  8. Sprinkle with parmesan cheese and enjoy!
6.6.15
http://creativelifeexplored.com/turkey-artichoke-penne-bowls-with-garlic-white-wine-sauce/

Cheers!
Heather


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