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  • 1/2 (16-ounce) package penne pasta
  • 6 slices smoked bacon, chopped
  • 1/2 cup diced yellow onion
  • 2 garlic cloves, minced
  • 1 red bell pepper, thinly sliced
  • 1-1/2 tablespoons Cajun seasoning
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup heavy cream
  • 3 cups chopped leftover or cooked turkey
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Food Club salt
  • 1/2 teaspoon Food Club ground black pepper
  • 1/4 teaspoon lemon zest
  • Chopped fresh Italian flat-leaf parsley for garnish (optional)
  • Shaved Parmesan cheese for garnish (optional)


  1. Heat large saucepot of salted water to boiling over high heat. Add pasta and cook as label directs; drain and return to saucepot.
  2. 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.
  3. 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.
  4. Add salt, pepper, zest, bacon and turkey mixture to pasta; toss well to combine. Serve topped with parsley and shaved cheese, if desired.

  • 452 Calories
  • 20g Fat (11g Saturated)
  • 117mg Cholesterol
  • 699mg Sodium
  • 35g Carbohydrates
  • 3g Fiber
  • 30g Protein