Lemon Pepper Turkey on Angel Hair Pasta

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If you are following our meal plan this week (click here to see it) you know that we are using one of our farm fresh turkeys for three completely different meals this week.  I can generally use one turkey for 6-8 full meals.

Monday’s menu was Lemon Pepper Turkey on Angel Hair Pasta … it was DELICIOUS.  This full meal cost us $3.51 for about 10 servings since we used our homegrown turkey, but you can get really good deals on turkey this time of year that will make this meal around $0.41/serving.

  • 3 Tbls butter
  • 1 small onion sliced (~1/2 cup)
  • 8 oz sliced mushrooms
  • 1 lb diced turkey breast
  • 2 Tbls Lemon Pepper
  • 1 Tbls Italian seasoning
  • 2-3 cloves minced garlic
  • 1-1/2 cups white wine (I like a sweet Riesling or Piesporter)
  • 1 cup diced tomatoes (or whole small cherry tomatoes)
  • ½ cup heavy cream
  • Salt to taste
  • 1 lb angel hair pasta
This sauce will come together in about the time it takes to boil your pasta, so start by getting your generously salted pasta water boiling then toss in the angel hair pasta J
  1. Melt butter over medium-high heat in a large skillet.
  2. Add onions, mushrooms and turkey and a pinch of salt.
  3. Cook for 4-5 minutes, stirring occasionally- you want to allow the turkey to brown nicely on all sides, but don’t burn the onions and mushrooms.
  4. Once browned, add lemon pepper, Italian seasoning and garlic, stir well and cook for another minute.
  5. Add the wine and deglaze (get all those good crusty bits of flavor that are stuck to the bottom of your skillet).
  6. Reduce the heat to medium low. Add the tomatoes and simmer for 2-3 minutes.
  7. Turn off heat, stir in the cream and salt to taste.
  8. Toss pasta in the sauce, adding a bit of the pasta water to loosen up the sauce enough to coat the pasta.
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**Want another turkey recipe?  Try our Turkey Meatballs (click here for recipe), we use them as an appetizer with Gravy Dipping Sauce (click here for recipe) or in sauce over pasta 🙂