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Ingredients
- 1 Tbsp. extra virgin olive oil
- 1 lb grnd white turkey breast
- 1 c. minced onion
- 2 lrg garlic cloves chopped
- 2 x fresh jalapeno chile peppers seeded, minced
- 1 quart Home-Style Tomato Sauce (see recipe)
- 2 tsp crushed dry oregano
- 2 tsp good-quality chili pwdr - (to 3)
- 1 c. dry red wine
- Â Â (or possibly water)
- 1/4 c. minced flat-leaf parsley
- 1 lb penne pasta
- 4 ounce shredded low fat cheddar cheese
Directions
- Heat 1/2 Tbsp. extra virgin olive oil in a large nonstick skillet. Crumble the grnd turkey into the skillet and brown, stirring occasionally, for 10 min. Using a slotted spoon to drain away all fat, transfer browned turkey meat to a dish and set aside.
- Wipe out skillet and add in remaining 1/2 Tbsp. extra virgin olive oil. Place over low heat and add in onion, garlic, and chile pepper. Saute/fry, stirring occasionally, till onion is limp, about 5 min.
- Stir in reserved tomato sauce, oregano, chili pwdr, wine, parsley, and browned turkey meat. Cook, stirring occasionally, till sauce flavors blend, about 20 min.
- Meanwhile, cook pasta according to package directions to al dente. Drain pasta and divide equally between two 8-inch square foil baking pans.
- Spoon sauce equally over the pasta and top each with half of the shredded cheese. Cover and seal with aluminum foil. Label and date. Freeze till hard.
- When ready to bake, preheat oven to 350 degrees. Bake the dish, covered, till cheese is melted and sauce is bubbling, about 35 to 45 min.
- This recipe yields 2 entrees, 4 servings each.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 295g | |
| Recipe makes 8 servings | |
| Calories 408 | |
| Calories from Fat 80 | 20% |
| Total Fat 9.0g | 11% |
| Saturated Fat 3.06g | 12% |
| Trans Fat 0.0g | |
| Cholesterol 41mg | 14% |
| Sodium 781mg | 33% |
| Potassium 763mg | 22% |
| Total Carbs 51.93g | 14% |
| Dietary Fiber 4.1g | 14% |
| Sugars 7.77g | 5% |
| Protein 24.34g | 39% |
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