Heat up your Thanksgiving leftovers for a take 2 that might even be more memorable than the original dinner. Stir the rest of the turkey together with hot Cajun spices, smoky bacon and penne for an updated, creamy pasta dish.
Chopped fresh Italian flat-leaf parsley for garnish (optional)
Shaved Parmesan cheese for garnish (optional)
Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain and return to saucepot.
In large nonstick skillet, cook bacon over medium heat 7 minutes or until crisp, stirring occasionally; with slotted spoon, transfer bacon to paper towel-lined plate. Remove and discard all but 2 tablespoons drippings in skillet. Add onion; cook 3 minutes, stirring occasionally. Add garlic, bell pepper and Cajun seasoning; cook 2 minutes.
Increase heat to medium-high; stir in tomatoes with their juice and heat to a simmer. Stir in cream and cook 5 minutes or until sauce thickens; stir in turkey and grated cheese.
Add salt, pepper, zest, bacon and turkey mixture to pasta; toss well to combine. Serve topped with parsley and shaved cheese, if desired.