This easy Turkey Pasta Skillet with Cranberry Cream Sauce is part of a Barilla pasta & Clos du Bois #shop hosted by Collective Bias, Inc. & its advertisers. I have been compensated for this article but, as always, the recipe & opinions are 100% my own. #thetalkofthetable #CollectiveBias The following content is intended for readers who are 21 or older.
The holidays will be upon us before we know it and I am looking forward to a delicious Thanksgiving feast of turkey and all the trimmings. To tell the truth, I don’t know if it’s the feast that is my favorite or the good times I have sharing it with family and friends.
Usually I hold Thanksgiving at my house and all the kids and grandkids come to spend time together and enjoy their favorite turkey, stuffing and sweet potato casserole. However, this year, all the kids live too far away to make it so I’ll be sharing the holiday with close friends. But I’ll still cook up my 20-24 pound turkey with all the trimmings just so I can have some leftovers to make my favorite soups, casseroles and this fantastic Turkey Pasta Skillet with Cranberry Cream Sauce.
I love cooking one skillet dinners, they are not only delicious and quick but there is little clean-up too. I call that a win-win! And what better dish to make with some of that holiday turkey than a pasta dish that also includes leftover cranberry sauce. Toss in a few vegetables, some bacon, ’cause everything’s better with bacon, then blend it with a light, non-fat half ‘n half cream sauce. Yum! By the way, this works great with a rotisserie chicken too so you can serve it any time of year!
When I do make pasta dishes, Barilla pasta is my go-to choice. Their pasta is made to the highest quality standards and, simply put, always tastes great. I never worry whether my recipe will turn out if I use Barilla pasta. It’s a brand I trust to make any meal come out tasting fresh and delicious every time. And you can find it easily in the pasta aisle of most grocery, discount and big box stores – just look for the big blue box. If you love pasta like I do, check out more delicious pasta meals at thetalkofthetable.com.
Now, I may have made this dinner with leftover turkey but, believe it or not, you can even serve this dish for company, it’s that good! They won’t even know that it uses leftovers – we’ll just keep that our little secret. 🙂
And what meal would be complete without the perfect wine pairing. This one is a no-brainer! I always have several, OK maybe 4-6, bottles of Clos du Bois Chardonnay on hand for just such a dinner, whether it is just my husband and I or a room full of company. This refreshing, oaky, fruit-forward wine pairs perfectly with creamy pasta dishes just like this one.
Why do I like Clos du Bois Chardonnay? It’s what I like to call an approachable wine as it brings all the flavor of a more expensive wine to the table for under $10. Who can beat great taste and a great price! It’s well balanced, well liked by dry and sweet white wine lovers alike, and is great for holiday entertaining. Want to know more about Clos du Bois wines & what to pair them with? Check them out on Pinterest & Twitter @ClosduBois.
Now back to the recipe. Let me show you just how easy this dish is to make. First, cook up the pasta, rinse and set aside. Now all you need is an oven-safe, deep 12″ skillet and you’re ready to rock and roll.
Cook the bacon until crisp and remove from pan. Add the onions, bell pepper and garlic into the pan and saute for 5 minutes. Ummm, bacon!
Whisk in the half and half, Clos du Bois Chardonnay, cranberry sauce, seasonings and cheese. It will create a gorgeous pink colored sauce!
Add peas, turkey and some of the bacon to the skillet. Let it simmer about 10 minutes until turkey and peas have warmed. Now we’re cookin’!
Add Barilla pasta, stir, then top with Parmesan cheese.
At this point I like to place the pan under the broiler and brown the cheese. Finish off with your favorite garnish such as sliced green onions or chopped parsley.
See, wasn’t that easy? And it can go from oven to table in the skillet ’cause what looks better than toasty cheese covering a creamy pasta?! Pair with Clos du Bois Chardonnay and enjoy!
- 3/4 lb. Barilla Angel Hair Pasta cooked
- 6 pcs bacon cooked til crisp then crumbled
- 1-2 Tablespoons olive oil
- 1/2 sweet onion chopped (about 2/3 cup)
- 1/2 red bell pepper chopped
- 1 teaspoon minced garlic
- 1-1/2 cups fat-free half and half
- 1/2 cup Clos du Bois Chardonnay
- 1 can whole berry cranberry sauce
- 1 teaspoon Italian seasoning
- Salt & pepper to taste
- 1/2 cup cheddar cheese shredded
- 10- oz frozen peas
- 3 cups cooked turkey or chicken chopped
- 1/2 cup Parmesan or Pecorino Romano cheese grated
- Garnish: sliced green onions chopped parsley
- Cook Barilla pasta according to package directions. Drain in colander and set aside.
- Fry bacon in large 12” oven-safe skillet until crisp. Remove from pan to paper towel to cool.
- Add onion, bell pepper and minced garlic to bacon fat in skillet and saute for 5 minutes or until onion is soft.
- Whisk in half and half, chardonnay, cranberry sauce and seasonings. Stir well and let simmer for 5 minutes. Add cheese and stir until melted.
- Add frozen peas, chopped turkey and ¾ of the bacon, reserving remaining bacon for garnish. Cover and let simmer for 10 minutes, or until peas are cooked. Add pasta and stir well.
- Top with parmesan cheese and place under broiler until cheese is browned, about 5 minutes.
- Remove from oven and garnish with remaining bacon and sliced green onions.
- Note: If making ahead of time you can get to the step where you add the pasta & top with cheese. Let cool. Cover and refrigerate. When ready to serve, remove cover, place in preheated 350 degree oven and bake for about 30 minutes. You can place under the broiler for the last 5 minutes if you like your cheese browned.
If making ahead of time you can get to the step where you add the pasta & top with cheese. Let cool. Cover and refrigerate. When ready to serve, remove cover, place in preheated 350 degree oven and bake for about 30 minutes. You can place under the broiler for the last 5 minutes if you like your cheese browned.