Turkey Tuesday: Bowtie Cajun Turkey Alfredo

So you think turkey doesn’t have much spice?

Well, let me introduce you to JENNIE-O® OVEN READY™ Cajun Style Bone-In Turkey Breast – this turkey rocks it in the heat category! In fact, I was downright surprised at how spicy this product was – in a good way!

I found this product in my local Walmart store (retailing for about $16 total) before Thanksgiving, snatched it up, and kept it in my freezer until New Year’s Eve. (I believe Jennie-O makes this particular product only for Walmart.)

As with all the JENNIE-O® OVEN READY™ products, this one was completely easy to prepare. I just followed the easy instructions on the label, put the frozen bone-in breast (already packed in an oven-ready bag) in a roasting pan, and stuck it in a 375-degree oven for about 2.5 hours – until the temperature reached 165 degrees using a meat thermometer. The turkey was juicy, tender, and spicy!

On New Year’s Eve, we sliced and ate the turkey with a couple of side dishes. (Full disclosure: I completely forgot about the accompanying gravy packet, but the turkey didn’t need it. At all.)

Then a couple of days later, I took the leftovers and made Bowtie Cajun Turkey Alfredo, a rendition of a popular recipe from The Pioneer Woman. It was amazing – a little heat to go along with a creamy, homemade alfredo sauce.

And don’t worry – if you aren’t a fan of spicy, you can easily replicate this with a JENNIE-O® OVEN READY™ breast or whole turkey that isn’t pre-seasoned. That would work too! 

Enjoy!

Lara

Bowtie Cajun Turkey Alfredo

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Servings: 6

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 16 ounces Bowtie Pasta farfalle
• 4 tablespoons butter
• 2-3 cups leftover JENNIE-O® OVEN READY™ Cajun Style Bone-In Turkey Breast cubed
• Salt and pepper to taste
• 2 cloves garlic minced
• 3/4 cups low-sodium chicken broth or you can also use white wine
• 1/2 cup half-and-half
• 3 tablespoons heavy cream
• 3/4 cups Parmesan shavings or grated
• 2 tablespoons fresh parsley minced

Method

 

1. Cook pasta according to package directions. Drain and set aside.
2. Cube the leftover turkey.
3. Add 2 tablespoons of butter to the skillet, followed by the minced garlic.
4. Stir the garlic around the pan to avoid burning, and cook for 1 minute.
5. Pour in the broth, letting it bubble up and reduce for 1-1/2 to 2 minutes.
6. Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. (If it gets too thick, thin it with a little extra chicken broth.)
7. When sauce has thickened (a little), add Parmesan to the pan, and stir until melted.
8. Add the pasta and turkey, stir together, and let the skillet sit on low heat for 5-7 minutes, or until the turkey is heated through.
9. Top with minced parsley and extra Parmesan.

Notes

I think this pasta dish would also be fabulous with some fresh, sliced mushrooms and cooked bacon.

Adapted from The Pioneer Woman

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Let us know how it was!