This meal has become quite the go-to. All made in one pan/pot, and is super easy – just be ready to chop up some meat and veg. I have tried this meal with various combinations of turkey, chicken, bacon, and pancetta – they all work great. If you want an extra punch in the cheese sauce, add some grated mature cheddar. The recipe below focuses on the natural sweet and nutty flavour of parmesan, which I love.
460 kcal per serving
- 250g pasta of your choice (I use penne, or fusilli)
- 300-350g turkey breast steaks, sliced or diced
- 150g diced bacon
- 250ml milk
- 1 1/2 tbsp butter
- 1 1/2 tbsp flour
- 50g grated parmesan
- 1 large red bell pepper, sliced or diced
- 1 tomato, diced
- 1 large handful of spinach
- 1 tbsp season-all
- 1 tsp ground garlic
- 1/2 tsp black pepper
- Boil the pasta according to packet instructions.
- Heat 2 tbsp of oil into a large pan on a medium-high heat.
- Add the pieces of turkey breast steaks, bacon, bell pepper, season-all, paprika, ground garlic, and black pepper to the pan, and fry for 6-8 minutes. Once cooked, remove the turkey and bacon, but keep the juices in the pan.
- On a low heat, melt the butter in the pan and then add the flour. Stir for 2 minutes until the mixture becomes a smooth consistency.
- Pour in a quarter of the milk at a time, and stir until the mixture blends smoothly.
- Add in the grated parmesan and stir until the cheese melts and the mixture is smooth.
- Add the diced tomato, spinach, bell pepper, turkey, and bacon back into the pan. Stir into the sauce until the spinach wilts. Taste for seasoning and adjust if necessary.
- By now, the pasta should be cooked. Drain and add the pasta to the mixture.
- Serve your turkey and bacon pasta with a sprinkling of black pepper, and a few extra shaves of parmesan.