Bowtie Cajun Turkey Alfredo | via printmyemotions #serveturkey #switchtoturkey #JennieO #turkeyeveryday So you think turkey doesn’t have much spice?

Well, let me introduce you to JENNIE-O® OVEN READY™ Cajun Style Bone-In Turkey Breast – this turkey rocks it in the heat category! In fact, I was downright surprised at how spicy this product was – in a good way!

I found this product in my local Walmart store (retailing for about $16 total) before Thanksgiving, snatched it up, and kept it in my freezer until New Year’s Eve. (I believe Jennie-O makes this particular product only for Walmart.)

Bowtie Cajun Turkey Alfredo | via printmyemotions #serveturkey #switchtoturkey #JennieO #turkeyeveryday

As with all the JENNIE-O® OVEN READY™ products, this one was completely easy to prepare. I just followed the easy instructions on the label, put the frozen bone-in breast (already packed in an oven-ready bag) in a roasting pan, and stuck it in a 375-degree oven for about 2.5 hours – until the temperature reached 165 degrees using a meat thermometer. The turkey was juicy, tender, and spicy!

On New Year’s Eve, we sliced and ate the turkey with a couple of side dishes. (Full disclosure: I completely forgot about the accompanying gravy packet, but the turkey didn’t need it. At all.)

Then a couple of days later, I took the leftovers and made Bowtie Cajun Turkey Alfredo, a rendition of a popular recipe from The Pioneer Woman. It was amazing – a little heat to go along with a creamy, homemade alfredo sauce.

Bowtie Cajun Turkey Alfredo | via printmyemotions #serveturkey #switchtoturkey #JennieO #turkeyeveryday

And don’t worry – if you aren’t a fan of spicy, you can easily replicate this with a JENNIE-O® OVEN READY™ breast or whole turkey that isn’t pre-seasoned. That would work too! 

Enjoy!

Lara

Bowtie Cajun Turkey Alfredo

Servings 6

Ingredients
  

  • 16 ounces Bowtie Pasta farfalle
  • 4 tablespoons butter
  • 2-3 cups leftover JENNIE-O® OVEN READY™ Cajun Style Bone-In Turkey Breast cubed
  • Salt and pepper to taste
  • 2 cloves garlic minced
  • 3/4 cups low-sodium chicken broth or you can also use white wine
  • 1/2 cup half-and-half
  • 3 tablespoons heavy cream
  • 3/4 cups Parmesan shavings or grated
  • 2 tablespoons fresh parsley minced

Instructions
 

  • Cook pasta according to package directions. Drain and set aside.
  • Cube the leftover turkey.
  • Add 2 tablespoons of butter to the skillet, followed by the minced garlic.
  • Stir the garlic around the pan to avoid burning, and cook for 1 minute.
  • Pour in the broth, letting it bubble up and reduce for 1-1/2 to 2 minutes.
  • Add half-and-half, cream, and extra salt and pepper, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. (If it gets too thick, thin it with a little extra chicken broth.)
  • When sauce has thickened (a little), add Parmesan to the pan, and stir until melted.
  • Add the pasta and turkey, stir together, and let the skillet sit on low heat for 5-7 minutes, or until the turkey is heated through.
  • Top with minced parsley and extra Parmesan.

Notes

I think this pasta dish would also be fabulous with some fresh, sliced mushrooms and cooked bacon.
Adapted from The Pioneer Woman
Tried this recipe?Let us know how it was!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.