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Add a photoA great way to use Sunday leftovers!
Ingredients
- 400 g pasta sedani rigati
- 2 tbs olive oil
- ½ cup pancetta, chopped
- 1 medium onion, chopped
- 2 cloves garlic, finely chopped
- 1 bay leaf, fresh or dried
- 2 cups leftover turkey or chicken, shredded
- 1 cup sour cream
- A pinch of allspice
- Salt and pepper
- 1 cup feta cheese, crumbled
- ½ head lettuce of your choice
Directions
- Cook the pasta according to package directions.
- Meanwhile, cook pancetta in olive oil in a large saucepan for 3-4 minutes on medium heat.
- Add the onion, garlic and bay leaf, and cook until softened.
- Add the turkey or chicken, stir and cook for 5 minutes or until completely heated..
- Add the cream, 2 tablespoons feta cheese, allspice, salt and pepper. Cook over low heat until the sauce has the desired thickness.
- Drain the pasta and add to the sauce. Mix thoroughly to combine.
- Divide pasta evenly between 4 pasta plates, add some torn lettuce leaves and sprinkle with the remaining feta cheese.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 237g | |
| Recipe makes 4 servings | |
| Calories 426 | |
| Calories from Fat 270 | 63% |
| Total Fat 30.53g | 38% |
| Saturated Fat 14.6g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 130mg | 43% |
| Sodium 938mg | 39% |
| Potassium 489mg | 14% |
| Total Carbs 7.27g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 4.61g | 3% |
| Protein 30.32g | 49% |
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