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Linguini with Turkey and Brie DANIELLE CASH

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A quick and delicious dinner to make during the week!

1/4 cup extra virgin olive oil
1 pound ground turkey
3/4 medium onion (peeled, coarsely diced)
1/2 green pepper (finely diced)
4 cloves garlic (peeled, crushed)
2 1/2 teaspoons fennel seeds
3 medium canned San Marzano tomatoes (coarsely chopped)
3/4 jar favorite pasta sauce
1/2 teaspoon salt
1/2 teaspoon crush red pepper flakes
1/4 cup half-and-half
1/4 cup fresh parsley (finely chopped)
4 leaves basil (chopped)
1 pound linguini
1 wedge Brie (outer rind removed, chilled)
Kosher salt and freshly ground black pepper (to taste)

In a large saute pan, add 2 tablespoons of olive oil and turkey and cook until the turkey begins to brown. Add the fennel seeds and season with salt and pepper. Cook until the turkey is browned, about 7-9 minutes. Remove from the pan and set aside.
Return the saute pan to medium heat and add another 2 tablespoons of olive oil. Add the onion, peppers and garlic and cook until soft. Once softened, add the turkey back to the pan and deglaze with 1/4 cup of water. Add the tomatoes and tomato sauce, bring to a boil and then add the half-and-half, parsley, salt, and crushed red pepper flakes. Simmer for 15 minutes. Add basil during the last minute of cooking. Season with salt and pepper.
Boil linguini according to package directions.
To Serve: Place cooked pasta in serving bowl and top with meat sauce. Pull chilled brie apart into pieces and add as many pieces on top of the meat sauce mixture as you prefer.
Tip: Easy weeknight meal in a hurry! If you are able to find ripe tomatoes, substitute them for the canned tomatoes. Just chop the tomatoes then saute in a little olive oil until broken down and add to the sauce.

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