Penne with Turkey and Wild Mushrooms Recipe

This recipe can be prepared in 45 minutes or less.

This spicy pasta dish is a real treat for mushroom lovers. Use as many different varieties as you can find.

Serves 4 to 6.

INGREDIENTS

1pound penne 4tablespoons olive oil

1red bell pepper, chopped

1tablespoon chopped fresh thyme or 1 1/2 teaspoons dried

2large garlic cloves, chopped

1teaspoon dried crushed red pepper

1 1/4pounds ground turkey1pound assorted fresh wild mushrooms (such as crimini; stemmed shiitake; portobello, dark gills scraped away), sliced

5green onions, chopped

1 1/3cups canned low-salt chicken broth2 1/2cups grated parmesan cheese1/2cup dry white wine

DIRECTIONS

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking. Drain very well. Set pasta aside.

Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add bell pepper, thyme, garlic and crushed red pepper; sauté 2 minutes. Add ground turkey to pot. Sauté turkey until cooked through, breaking up turkey with back of fork, about 5 minutes. Using slotted spoon, transfer turkey mixture to large bowl.

Heat remaining 2 tablespoons oil in same pot over medium-high heat. Add mushrooms and green onions and saut  until mushrooms are tender and brown, about 6 minutes. Add turkey mixture, broth, 1 1/2 cups Parmesan cheese, wine and pasta. Cook until sauce thickens enough to coat pasta, tossing often, about 3 minutes. Season to taste with salt and pepper. Serve, passing remaining Parmesan cheese separately.

Tags: Mushrooms, Penne, Turkey, Wild