Turkey Linguine with Tomato Cream Sauce
TAKES: 30 minutes
MAKES: 6 servings
INGREDIENTS
- ¹/₂ lb. thick-sliced bacon, chopped
- 1 lb. ground turkey
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 carton (32 oz.) unsalted chicken stock
- 2 cans (14¹/₂ oz. each) diced tomatoes with basil, oregano and garlic, non-drained
- ¹/₄ teaspoon salt
- 12 oz. uncooked linguine
- 4 oz. cream cheese, cubed
- ¹/₂ cup chopped fresh parsley
In a Dutch oven, cook bacon over medium-high heat until crisp, stirring occasionally. Remove bacon to paper towels; discard drippings.
In same pan, cook and crumble turkey with onion and garlic over medium-high heat until no longer pink. Stir in stock, tomatoes and salt; bring to a boil. Stir in the linguine and half of the bacon; bring to a boil. Reduce heat; simmer, covered, until linguine is al dente, 9-10 minutes.
Stir in cream cheese until melted. Let stand 5 minutes. Sprinkle with parsley and remaining bacon.
PER SERVING
510 cal., 18g fat (7g sat. fat), 79mg chol., 981mg sod., 54g carb. (8g sugars, 5g fiber), 32g pro.
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