Perhaps even more than meat or seafood, poultry blends with a wide variety of pasta recipes. The neutral flavor of chicken adapts well to almost any sort of pasta, sauce, or seasoning, while the stronger flavor and firmer texture of turkey call for hearty tomato-based sauces. Both are superb in stir-fries tossed with cooked pasta.
The best cuts of poultry for these recipes are the ones that require the least amount of preparation; they can be cooked and sauced in no more time than it takes to boil the pasta. These include boneless, skinless poultry breasts; ground poultry; poultry sausages; and turkey bacon.
Chicken breasts: It is more economical to buy whole boneless chicken breasts or boneless “tenders” than the precut cubes or strips. (A “tender,” or “tenderloin,” is the little strip of chicken found underneath the larger half chicken breast.) I prefer the whole breast because many packages of precut strips or cubes are made with meat cut from different parts of the bird, which cook at different rates.
I always have at least a pound or two of skinless, boneless chicken breasts in the freezer. Some of them I store as cutlets to use in sautés, some I cut into small thin strips, and some into chunks. I wrap them in individual 4-ounce portions so that I can defrost just the quantity I need. The strips and chunks are ready to be used in a pasta sauce, but they are also perfect for soups, stews, and salads.
Turkey breasts: When it comes to turkey breast, matters are a little different. A turkey breast is a very big piece of meat, and my family doesn’t eat enough of it to make it worth our while to buy the entire breast. In this case I find it more economical to buy boneless cubes or strips of turkey breast, which I then use the way I would boneless pieces of chicken breast. Sometimes I’ll divide the pound into smaller 4-ounce packages for freezing so they will fit our needs.
The supermarket packages indicate whether the strips or chunks are taken from a mixture of light and dark meat or from the white breast meat only. Dark and light poultry meats cook at different rates. Be sure to use either all-light or all-dark turkey so it cooks evenly. I also recommend that instead of the turkey packaged by the supermarket, you buy cuts of turkey packaged by a reputable company, with a brand name you know and like. I avoid the supermarket’s own packaged turkey because I’m not sure about the quality. But if you’ve tried it and have always had satisfactory results, then go ahead and use it.
Ground poultry: These days ground turkey, fashioned from the breast of turkey or from a mix of breast and dark meat, is as readily available as ground chicken. With its more pronounced flavor, it is a lovely change from ground chicken, and in fact, I prefer it. If the ground turkey includes both light and dark meat, it will have more flavor and texture than if it is taken from the breast alone. If you don’t mind the additional fat, choose the mixed turkey to substitute for ground beef in spaghetti sauces, meatballs, chilis, and so on. If, however, you are on a very strict fat-free diet, then stick with ground turkey that is made purely from the breast.
Ground turkey is extremely perishable and should be used on the day of purchase. If you can’t use it right away, freeze it, packaged in 4-ounce portions; it will keep for up to a month.
Because turkey tends to stay clumpy as it cooks, when sautéing it, you’ll have to keep breaking it up with a spoon until it is cooked through.
Smoked’ poultry breasts, poultry sausage, and turkey bacon: The smoked version of both chicken and turkey breasts are available at the deli counter in your supermarket. You can purchase a smoked chicken breast whole and turkey breast by the pound. The smoking adds an entirely different flavor to a dish and with no extra work on your part.
If you love sausages and bacon but stay away from them because of their high fat content, you should experiment with the wonderful lean poultry sausages and turkey bacon now commonly available in supermarkets. They are ideal in pasta dishes, where they add a spicy bite without the usual fat.
There are several varieties of chicken and turkey sausages on the market, from sage-imbued breakfast links to fiery hot Italian-style sausages. Try different ones to discover those you prefer. I happen to love the hot Italian-style sausages because they are so peppery. All of these are great sliced and sautéed, and then tossed over pasta with a ready-made spaghetti sauce—a delicious and filling meal that you can assemble at a moment’s notice.
In general, pasta sauces made with ground or minced poultry should be paired with ribbons or strands, such as spaghetti.
Pasta dishes with larger chunks of chicken or turkey are best matched with short tubes or fancy shaped pasta, such as penne or rotelle. The larger the piece of poultry, the larger the pasta shape.
The only exception I would make is when you are cooking chicken cutlets to serve with pasta. In this case select a soft ribbon noodle, like fresh linguine, as a pasta bed for the cutlets, or choose a small pasta like orzo and serve it on the side.
There are few easier ways of recycling leftover poultry than including them in a freshly made pasta dish.
If you have leftover roasted chicken, game hens, or turkey, remove all the skin and fat, and then cut the leftover meat into cubes or strips. Toss the pieces in a dressing and you have the makings of a pasta salad.
Or you can reheat the poultry in a homemade white sauce (see Index) or a commercial spaghetti sauce and toss the sauce over the pasta.
You can also toss the cubes of leftover poultry with a spoonful or so of a pesto or salsa, reheat it, and mix it with cooked pasta.
Compose a soup with chicken broth, thawed frozen vegetables, diced leftover poultry, and some tiny shaped pasta or broken pieces of thin vermicelli.
Stir-fry some fresh vegetables in olive oil, add the strips or cubes of leftover poultry to reheat them, toss in some fresh herbs, and serve that over pasta.
PASTA: Fresh ribbons or egg noodles
MAKES: 4 to 6 servings
TIME: 25 to 30 minutes
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My preference for the exotic clearly comes through here. This is a recipe for those who like the contrast of sweet and fiery hot. The smoked chicken breast called for is a lovely alternative to plain chicken and can be found at supermarket deli counters, in gourmet stores, and in butcher shops.
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8 cloves garlic
½ to ¼ pound smoked chicken breast (1 whole breast)
2 tablespoons vegetable oil
1 can (14½ ounces) stewed tomatoes
2 tablespoons lime juice
1 teaspoon dried oregano
1 teaspoon dried red pepper flakes
½ cup golden raisins
¾ pound fresh linguine or fettuccine Freshly ground black pepper
1. Bring a large pot of salted water to a boil for the pasta.
2. While the water is heating, peel and mince the garlic. Remove the skin and fat from the smoked chicken, and cut it into ½-inch cubes.
3. Heat the oil in a large skillet over medium-high heat. Add the garlic and sauté until you get a whiff of its aroma, about 10 seconds. Add the tomatoes, lime juice, oregano, dried pepper flakes, raisins, and chicken. Cover and simmer until all the ingredients are hot, about 5 minutes.
4. While the sauce is simmering, add the pasta to the boiling water and cook until it is tender but still firm to the bite, 3 to 4 minutes.
5. Drain the pasta and arrange some on each plate. Season the sauce with salt and pepper, and ladle some over each portion. Serve immediately.
PASTA: Ribbons or egg noodles
MAKES: 4 to 6 servings
TIME: 20 minutes preparation plus 20 minutes no-work cooking time
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To be sure, there is no dearth of recipes for using up Thanksgiving leftovers. But it couldn’t hurt to add a quick and easy one to the repertoire. After all that work, it’s nice to be able to create another meal with-out a to-do. With this curried casserole, serve slices of crisp red bell pepper.
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¾ pound medium or wide ribbons or egg noodles
1 package (10 ounces) frozen petite peas, thawed
2 cups shredded roasted turkey
2 tablespoons vegetable oil
1 can (5 ounces) evaporated milk (whole or skim), or ½ cup heavy cream
2 teaspoons curry powder
Freshly ground black pepper
¼ cup sliced almonds
1. Preheat the oven to 350° F.
2. Bring a large pot of salted water to a boil. Add the noodles and cook until they are tender but still firm to the bite, about 6 minutes.
3. Meanwhile, combine the peas, turkey, and vegetable oil in a large mixing bowl. In a small bowl, whisk the evaporated milk and curry powder together; then add this to the peas and turkey.
4. Drain the noodles and add them to the ingredients in the mixing bowl. Toss well to combine, and season to taste with salt and pepper. Turn the mixture into a 9-inch square baking dish, and top it with the sliced almonds. Bake until the casserole is very hot and the top is somewhat crusty, about 20 minutes. Serve immediately.
Green Chili Turkey Casserole: Substitute 1 can (14½ ounces) stewed tomatoes, drained and chopped, for the evaporated milk. Instead of the peas, mix in 1 package (10 ounces) frozen corn kernels, thawed, and 1 can (4 ounces) green chiles, chopped. Omit the curry and season with 1 teaspoon chili powder. Stir in ½ cup shredded sharp Cheddar cheese, and top with bread crumbs instead of almonds.
Four-Cheese Turkey Casserole: Omit the curry powder and sliced almonds. Toss the noodles, peas, and turkey with the evaporated milk and ¼ cup each of four chopped, grated, or shredded cheeses, such as blue, mozzarella, Parmesan, and ricotta. Top with bread crumbs, and bake until the cheeses have melted and are bubbling.
Tomato and Olive Turkey Casserole: Omit the curry powder, evaporated milk, and sliced almonds. Toss the noodles, peas, and turkey with 1 can (16 ounces) crushed tomatoes, ½ cup sliced black or green olives, and 2 tablespoons drained capers. Top with bread crumbs mixed with grated Parmesan cheese.
PASTA: Medium-size fancy shapes
MAKES: 4 to 6 servings
TIME: 25 to 30 minutes
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I love this earthy pasta dish—especially with a side of fresh greens or hot corn on the cob.
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¾ pound gnocchi pasta or medium-size shells
⅓ cup olive oil
2 lemons
2 cups freshly cooked or 1 can (16 ounces) black beans
¾ pound smoked chicken breast (1 whole breast)
2 medium-size tomatoes
2 jalapeño peppers (fresh or pickled)
Freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, 8 to 10 minutes.
2. Meanwhile, pour the olive oil into a large mixing bowl. Grate the zest of the lemons directly into the mixing bowl. Squeeze enough juice to make ¼ cup and add it to the bowl. Drain and rinse the black beans and add them. Remove the skin of the smoked chicken and cut off any fat. Cut the chicken into ½-inch cubes and add them to the mixing bowl. Quarter the tomatoes and remove their seeds with a spoon. Chop the tomatoes and add them to the bowl. Mince the jalapeño peppers and add them. Toss all the ingredients together, and season to taste with salt and pepper.
3. Drain the pasta and rinse it under cold water. Drain it again and add it to the other ingredients. Toss and serve at room temperature, or cover and chill until later.
SECOND TIME AROUND
Make a sharp dressing by combining mayonnaise or plain yogurt, fresh lemon juice, and chopped fresh cilantro or parsley. Toss the leftovers with enough dressing to moisten them.
PASTA: Fancy strands
MAKES: 4 servings
TIME: 25 to 30 minutes
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With its not-too-assertive but delicious flavor, this is a dish that ought to appeal to a range of people. Paprika adds a gentle kick, but more important, it masks the grayish hue of the turkey.
This is light enough to need a second course, so I serve either grated carrots with the pasta dish or a beet salad afterward.
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¾ pound Margherita pasta or fusilli lunghi
1 small onion
1 cup fresh parsley leaves
1 cup shelled walnuts
¼ cup vegetable oil
¾ pound ground turkey
1 tablespoon paprika
½ cup plain nonfat yogurt
Freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 8 minutes.
2. Meanwhile, peel and finely chop the onion. Rinse, pat dry, and mince the parsley. Finely chop the walnuts.
3. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring occasionally, until they begin to soften, about 2 minutes. Stir in the turkey, breaking up the clumps with a spoon. Cook, stirring continuously, until the meat turns white-gray and is well crumbled, about 2 minutes.
4. Stir in the paprika, walnuts, and parsley, and cook until heated through, about 1 minute. Remove the skillet from the heat and stir in the yogurt. Season to taste with salt and pepper. Keep warm, covered, off the heat, until the pasta is done.
5. Drain the pasta and divide it among four plates. Spoon some turkey sauce over each portion and serve immediately.
In step 4, stir in 2 tablespoons drained capers and 2 tablespoons minced sun-dried tomatoes (packed in oil); omit the yogurt.
PASTA: Ribbons or strands
MAKES: 1 serving
TIME: 10 to 15 minutes
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Here’s an absolutely delicious way to make a meal out of leftover cooked pasta. The recipe is for one portion, so just multiply the proportions as needed, depending upon the number of people you are serving and the amount of pasta you have.
1 cup cooked ribbon or strand pasta
3 to 4 ounces skinless, boneless chicken breast, turkey breast, or chicken “tenders”
1 tablespoon olive oil
1 tablespoon prepared pesto
Few drops lemon juice, or to taste
Salt and freshly ground black pepper
1. Chop the pasta into 1-inch lengths. Cut the chicken into ¼-inch cubes.
2. Heat the oil in a medium-size skillet over medium-high heat. Add the chicken and cook, stirring occasionally, until the pieces turn white and are almost cooked through, about 3 minutes.
3. Add the pasta, stir in the pesto, and reduce the heat. Cover, and simmer over low heat until all the ingredients are heated through, about 2 minutes. Squeeze a few drops of lemon juice into the mixture, toss, and season to taste with salt and pepper.
ESPECIALLY GOOD FOR CHILDREN
Young children might prefer either 2 tablespoons prepared spaghetti sauce or 1 tablespoon barbecue sauce to the pesto.
PASTA: Ribbons or egg noodles, preferably fresh
MAKES: 4 servings
TIME: 25 to 30 minutes
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I love the firm texture of the chicken and carrots against the tender fresh linguine. If it is hard for you to find fresh pasta, then substitute dry egg noodles.
Think of this as a blueprint recipe—a model for countless variations on ways to combine chicken breasts and pasta.
Salt
¾ pound skinless, boneless chicken breast, turkey breast, or chicken “tenders”
3 cloves garlic
2 medium-size carrots
½ pound fresh mushrooms
½ cup olive oil
⅓ cup dry white wine
1 teaspoon dried rosemary
Freshly ground black pepper
¾ pound fresh linguine or medium-size ribbon egg noodles
¼ to ½ cup grated Romano or Parmesan cheese (optional)
1. Bring a large pot of salted water to a boil for the pasta.
2. While the water is heating, cut the chicken into thin strips about 2 inches long and ½ inch wide. Peel and mince the garlic. Peel the carrots and cut them into thin rounds. Stem the mushrooms and cut the caps into thin slices (reserve the stems to use in soup).
3. Heat the oil in a large skillet over medium-high heat. Add the carrots and cook, stirring continuously with a slotted spoon, for about 1 minute. Add the chicken strips and sauté in the same manner until most of the strips have turned white, about 1 minute. Add the mushrooms and garlic and cook, stirring continuously, for another minute. Add the white wine and rosemary, and cook over medium-high heat until the chicken is cooked through, 1 or 2 minutes. Season to taste with salt and pepper, and remove from the heat. Keep warm, covered, off the heat, until the pasta is done.
5. Add the pasta to the boiling water and cook until it is tender but still firm to the bite, about 4 minutes.
6. Drain the pasta and divide it among four plates. Immediately top each portion with some of the chicken, vegetables, and juices. Sprinkle with the cheese if desired, and serve.
• Vegetables: For the carrots and mushrooms substitute 6 carrots, peeled and cut into thin rounds; or 1 fennel bulb, cored and cut into matchstick strips; or ¼ head of cabbage, cored and shredded; or 2 bell peppers (red or green), cored, seeded, and thinly sliced.
PASTA: Medium-size or large tubes
MAKES: 4 to 6 servings
TIME: 30 to 35 minutes
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Although you can make this recipe by sautéing the sausages, as described, it is even better when they are grilled, making this a good choice for summertime.
If you have prepared a fire in the grill, then go ahead and create an even more delicious meal by adding grilled bell peppers, eggplant, or onions to the pasta instead of the pimientos.
Salt
4 small tomatoes
1 jar (7 ounces) pimientos or roasted red peppers
½ pound ziti, mezzani, or rigatoni
¾ pound spicy chicken or turkey sausages
2 tablespoons olive oil
⅛ teaspoon powdered saffron
2 tablespoons balsamic or sherry vinegar
Freshly ground black pepper
1. Bring a large pot of salted water to a boil for the pasta.
2. While the water is heating, halve the tomatoes, remove the seeds with a spoon, and cut the tomatoes into ½-inch dice. Set the diced tomatoes in a mixing bowl. Slice the pimientos or roasted peppers and add them to the tomatoes.
3. Add the pasta to the boiling water and cook until it is tender but still firm to the bite, about 10 minutes.
4. Meanwhile, thinly slice the sausages. Heat the olive oil in a medium-size skillet over medium heat. Add the sausages and sauté until they are cooked through, about 5 minutes. Add the saffron and stir until well combined. Add the vinegar and cook until some of it has evaporated, about 5 seconds.
5. When the sausages are done, add them and their juices to the mixing bowl.
6. Drain the pasta and add it to the other ingredients. Toss well and season to taste with salt and pepper.
• If you use grilled sausage and vegetables in this recipe, omit step 2 and the sautéing instructions in step 5. Stir the saffron and vinegar together in the mixing bowl in step 5, before adding the grilled ingredients.
• Chorizo, the hard spicy Spanish sausage, would be an excellent substitution in the sautéed version, as would ¼ pound of smoked mussels.
PASTA: Medium-size or large tubes
MAKES: 4 to 6 servings
TIME: 30 to 35 minutes
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This fabulous mouth-lashing recipe is as easy to make as it is superb to eat. Timid palates will enjoy it just as much if they go easy on the Tabasco.
A simple vegetable salad would be a fine contrast here, as would a plateful of steamed vegetables drizzled with lemon juice. If dessert is in the cards, then serve something with a coffee, nut, or chocolate flavor.
Salt
1 onion
4 cloves garlic
¼ cup vegetable oil
½ to ¾ pound smoked chicken breast (1 whole breast)
1 teaspoon ground cumin
1 teaspoon dried thyme
2 tablespoons Worcestershire sauce
1 teaspoon Tabasco sauce
1 jar (14 ounces) spaghetti sauce, or 2 cups Michele’s Tomato Sauce (page 245)
¾ pound mezzani or ziti
1. Bring a large pot of salted water to a boil for the pasta.
2. While the water is heating, peel and finely chop the onion. Peel and mince the garlic.
3. Heat the oil in a large skillet over medium-high heat. Stir in the onions and garlic, then reduce the heat, cover, and cook until tender and golden, 5 to 7 minutes. While the onions are cooking, remove the skin of the smoked chicken, remove any fat, and cut the meat into ½-inch cubes.
4. When the onions are soft, stir the cumin and thyme into the skillet. Then add the Worcestershire, Tabasco, spaghetti sauce, and the diced chicken. Cover, and simmer over low heat until the sauce and chicken are hot, about 10 minutes.
5. Meanwhile, add the pasta to the boiling water and cook until it is tender but firm to the bite, 8 to 10 minutes.
6. Drain the pasta and return it to the pot, off the heat. Season the sauce to taste with salt and more Tabasco if you wish, and add it to the pasta. Mix the ingredients thoroughly, and serve immediately.
SECOND TIME AROUND
Add grated Parmesan cheese and sour cream to the leftovers. Transfer them to a buttered baking dish, top with very finely chopped walnuts, almonds, or pecans, and bake at 350°F until heated through, about 30 minutes.
PASTA: Medium-size fancy shapes
MAKES: 4 servings
TIME: 30 to 35 minutes
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Be bold—try this unusual recipe. The interplay of sweet turnips, smoked turkey, and sharp Romano cheese is quite remarkable. What’s just as remarkable is how incredibly easy it is to make!
I like to serve dark pumpernickel bread and a watercress salad alongside. The only variation that would not break the harmony of the ingredients would be to substitute a high-quality smoked ham for the turkey.
Salt
1 can (14½ ounces) stewed tomatoes
1 pound (4 medium-size) white turnips
¼ cup olive oil.
½ pound smoked turkey in a single slice
½ pound rotelle (wagon wheels), radiatore, or orecchiette
1 cup grated Pecorino Romano cheese
Freshly ground black pepper
1. Bring a large pot of salted water to a boil for the pasta.
2. While the water is heating, empty the can of stewed tomatoes into a large saucepan and mash the tomatoes against the sides of the pan with a wooden spoon. Peel and cut the turnips into ½-inch dice, and add them to the tomatoes along with the olive oil. Simmer the tomatoes and turnips, covered, over low heat until the turnips are tender, 10 to 15 minutes.
3. While the turnips are simmering, cut the turkey into ½-inch dice. Add the pasta to the boiling water and cook until it is tender but still firm to the bite, about 10 minutes.
4. Drain the pasta and return it to the pot, off the heat. Add the turkey, turnips and tomatoes, and half the cheese. Toss to combine, and season to taste with salt and pepper. Serve immediately, and pass the remaining cheese on the side.
PASTA: Medium-size fancy shapes, egg noodles, or fresh ribbons
MAKES: 4 servings
TIME: 30 to 35 minutes
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This has a divine flavor, illustrating how a few carefully chosen ingredients can harmonize to create a fine-tasting dish.
This is not a very “sauce-y” dish because the natural juices from the chicken provide plenty of moisture for the noodles. Precede or follow it with a light vegetable, such as steamed asparagus or summer squash, or a salad of cold vegetables.
Salt
½ pound bow-ties (farfalle), broad egg noodles, or fresh fettuccine
4 small skinless, boneless chicken breast halves, or ¾ pound chicken “tenders” or turkey pieces
2 cloves garlic
½ small red bell pepper (optional)
2 tablespoons vegetable oil
1 teaspoon dried tarragon
½ cup dry white wine
Freshly ground black pepper
1 to 2 tablespoons butter, cut into small pieces
¼ cup grated Gruyére or Parmesan cheese (optional)
1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 10 minutes (if you are using fresh pasta, it should only take 2 to 3 minutes).
2. Meanwhile, cut the chicken into thin strips, about 1 inch long and ¼ inch wide. Peel and mince the garlic. Core, seed, and finely chop the bell pepper.
3. Heat the oil in a large skillet over medium-high heat. Add the chicken and stir to coat it with the oil. Add the garlic and cook, stirring frequently, until the chicken looks white but is still tender inside, 2 to 3 minutes.
4. Add the tarragon and white wine, and cook until the wine has evaporated somewhat, about 30 seconds. Cover, and cook over low heat until the chicken is cooked through, about 5 minutes. Season to taste with salt and pepper. Keep the chicken warm, covered, off the heat, until the pasta is done.
5. Drain the pasta and add it, along with the butter, to the chicken in the skillet. Toss with a slotted spoon until the ingredients are well mixed. Serve immediately, topped with the diced bell pepper. Pass the grated cheese separately.
Rosemary Chicken with Bow-Ties: Omit the butter, and substitute ¼ cup fruity olive oil for the vegetable oil. Substitute ground sage or rosemary for the tarragon and serve with Parmesan cheese instead of Gruyére.
In step 3, cook the chicken in 1 tablespoon oil in a nonstick skillet. In step 4, add ¼ cup chicken broth to the skillet as the chicken is cooking. And in step 5, omit the butter and cheese.
PASTA: Medium-size or wide strands
MAKES: 4 servings
TIME: 30 to 35 minutes
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Meatballs made with ground turkey or veal are lighter than those made with beef or pork. But of course you can substitute beef here if that pleases your palate.
You’ll notice that the meatballs are pretty small in diameter. Their petite size, plus the fact that they are made of turkey, means that they will cook quickly—always the goal in Monday-to-Friday cooking.
A watercress salad, with or without sliced oranges, would be a wonderful way to start the meal or to complete it.
Salt
1 scallion (green onion)
1 small clove garlic
1 egg
¾ cup fresh bread crumbs
2 tablespoons grated Parmesan cheese, plus additional for serving (optional)
1 pound ground turkey, veal, or beef
Freshly ground black pepper
5 tablespoons olive oil
2 cups tomato or spaghetti sauce
1 pound spaghetti or perciatelli
1. Bring a large pot of salted water to a boil for the pasta.
2. Thinly slice the scallion. Peel and mince the garlic.
3. In a mixing bowl, whisk the egg, scallion, and garlic together until well combined. Stir in the bread crumbs, Parmesan cheese, and ground turkey. Using your hands, squeeze the ingredients together until they are evenly mixed; season to taste with salt and pepper.
4. Shape the mixture into small meatballs, about 1 tablespoon per meatball, and set them on a plate.
5. Heat 3 tablespoons of the olive oil in a large skillet over high heat. Add the meatballs in a single layer (do it carefully, the hot oil may splatter) and let them cook, undisturbed, until one side is a deep brown, 1½ to 2 minutes. With a slotted spoon, turn each meatball over and cook, undisturbed again, until the other side is a deep brown, about 2 minutes. Loosen the meatballs from the bottom of the skillet with your slotted spoon, to make sure they are not sticking, and stir in the tomato sauce. Cover, and simmer for 10 to 15 minutes.
6. While the meatballs are cooking, add the pasta to the boiling water and cook until it is tender but still firm to the bite, about 10 minutes.
7. Drain the pasta, return it to the pot, and toss it with the remaining 2 tablespoons olive oil. Dish a portion of pasta onto each plate, and spoon some meatballs and sauce in the center. Serve immediately, and pass additional grated cheese if you wish.
ESPECIALLY GOOD FOR DIETERS
In step 3, substitute ¼ cup minced parsley for the Parmesan cheese. In step 5, use 1 tablespoon olive oil and cook the meatballs in a nonstick skillet.
PASTA: Medium-size fancy shapes or tubes
MAKES: 4 to 6 servings
TIME: 30 to 35 minutes
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I don’t know the origins of this old-fashioned recipe but I do know that this dish is terrific for using up leftover Thanksgiving turkey. Here I have combined the traditional elements of turkey tetrazzini—poultry, pasta, mushrooms, and a cream sauce. Because this version sticks with the classic flavors, it will appeal to the entire family.
Ample enough to count as dinner, this recipe is so rich in taste and substance that I’m not sure you’ll have room for dessert. If you do, though, fresh fruit would be best.
Salt
¾ pound bow-ties (farfalle), orecchiette, penne, or fusilli
½ onion
1 red bell pepper
½ pound fresh mushrooms
2 tablespoons vegetable oil
1 cup chicken broth
½ to ¾ pound roasted or smoked turkey, in a single slice
2 tablespoons all-purpose flour
1 cup evaporated skim milk or heavy cream
Freshly ground black pepper
1. Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, about 10 minutes.
2. Meanwhile, peel and finely chop the onion. Core, seed, and finely chop the bell pepper. Stem, rinse, and thinly slice the mushroom caps (reserve the stems to use in another recipe).
3. Heat the oil in a large skillet over medium-high heat. Stir in the onion, peppers, and mushrooms. Reduce the heat, cover, and simmer until tender, 5 to 7 minutes. If the vegetables start to stick to the bottom of the skillet, add some of the chicken broth. While this is cooking, cut the turkey into ½-inch dice.
4. When the mushrooms are soft, stir the flour into the skillet. Then add the remaining chicken broth and the evaporated milk. Using a whisk, stir the ingredients together. Bring the liquid to a simmer, stirring constantly so the sauce does not lump. When the liquid is simmering, add the turkey cubes. Continue to cook gently, uncovered, until the turkey cubes are hot, about 5 minutes. Season to taste with salt and pepper.
5. Drain the pasta and return it to the pot, off the heat. Add the turkey sauce and mix the ingredients thoroughly. Serve immediately.
Ham and Pasta Tetrazzini: Substitute smoked or baked ham for the turkey.
• When you add the turkey cubes, add 1 package (10 ounces) frozen petite peas, thawed.
SECOND TIME AROUND
Add grated cheese to the leftovers, turn them into a buttered baking dish, and top with bread crumbs. Bake at 350°F until heated through, about 20 minutes.
PASTA: Medium-size strands or ribbons
MAKES: 4 servings
TIME: 30 to 35 minutes
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The combination of smoky bacon, sweet dried fruit, and wine creates a perfect foil for chicken livers. I prefer to set off the fairly dull-looking sauce with a brightly colored pasta such as spinach fettuccine, saffron linguine, or tricolor fusilli. Pairing a chunky sauce with fettuccine is not in keeping with proper pasta etiquette, but not many short pasta shapes come in interesting hues.
Salt
½ onion
2 strips bacon, preferably turkey bacon
½ to ¾ pound chicken livers
¾ pound spaghetti, spinach fettuccine, or linguine
2 tablespoons vegetable oil
¼ cup dry white wine
½ teaspoon dried thyme
½ cup chicken broth
⅓ cup diced currants or dried cherries Freshly ground black pepper
1. Bring a large pot of salted water to a boil for the pasta.
2. While the water is heating, peel and finely chop the onion. Finely chop the bacon. Trim and discard any green spots from the chicken livers. Cut the livers into ½-inch chunks.
3. Add the pasta to the boiling water and cook until it is tender but still firm to the bite, about 10 minutes.
4. Meanwhile, heat the oil in a large skillet over medium-high heat. Add the bacon and cook until crisp, about 2 minutes. Reduce the heat, add the onions, and sauté until tender, about 2 to 3 minutes. Add the chicken livers and cook over high heat, stirring constantly, until browned, about 2 minutes.
5. Reduce the heat to medium, add the wine and thyme, and cook until the wine has reduced somewhat and the alcohol has evaporated, about 2 minutes. Add the chicken broth and currants. Simmer, uncovered, until the chicken livers are cooked through, about 2 minutes. Season to taste with salt and pepper.
6. Drain the pasta and divide it among four shallow bowls. Spoon the chicken livers and sauce over each portion, and serve immediately.
You can vary the flavor by changing the spirits and the fruit: Instead of white wine, use hard apple cider with raisins or chopped dried apples or pears. Or substitute Madeira or port and combine that with a small dice of pitted prunes.