The finished bowl of Turkey Penne Pasta – absolutely delicious!

It didn’t take long for T to realize that we could duplicate Noodles & Co‘s Penne Pasta with Chicken recipe for a lot (a LOT) less than indulging at Noodles. Feeding a family of 6 meant that duplicating this recipe was important to staying within our food budget.

Although the kids are grown and gone, this is still a favorite with T & me, and is one of those recipes (like Chicken Pad Thai) that can be made with what you have on hand.

Kirkland Brand Cooked Turkey Breast – a Winner

We actually had intended to purchase a Kirkland brand Rotisserie chicken, but T was not satisfied with the size of the chickens available (Too Small!) so he decided on this fully cooked Turkey Breast (also Kirkland Brand)

• Kirkland Brand Turkey, 1 pound, about 1/4 of total, hand shredded
• 6 oz. mini penne pasta (we prefer Barilla brand), cooked to package directions, drained
• 1/4 C Extra Virgin Olive Oil, divided
• 1 1/2 T butter
• Vegetables on hand in our case —

1. Red pepper, 1/2 C, chopped large; 
2. Mushrooms, brushed, 1 C, quartered
3. Medium Yellow Onion, chopped
4. Medium Red Onion, chopped
5. 5 Cloves Garlic

• Roux, made with Kirkland Organic Chicken Stock (see below)
• Shredded Gouda Cheese (1/2 C, divided)

1. Prepare roux, as described below.
2. In large skillet, heat 2 T EVOO over medium high heat. Add 1/2 T butter to skillet, melt and stir into EVOO. Add yellow onion, red onion and crushed garlic. Cook til transparent, slightly browned, stirring frequently. Place in bowl, set aside.

Two varieties of onions sizzle in skillet

2. Heat 1 T EVOO & 1/2 T butter in same skillet, medium high, add red pepper and saute until tender. Place in bowl, set aside

Red Pepper, chopped large

3. Heat 1 T EVOO & 1/2 T butter in same skillet, medium high, add mushrooms and saute until browned. Place in pepper bowl, set aside.

Mushrooms sizzling in skillet

4. Combine prepared Roux with onions in saucepan, stir until well blended and heat through.

5. Combine all ingredients except cheese and penne pasta in skillet, heat over medium high heat, stirring constantly.

Turkey, red onions, yellow onions, red pepper, mushrooms and Roux combined in skillet – perfection!

6. Place cooked mini penne in individual serving bowl (about 3/4 C), spoon heated turkey/vegetable mixture over pasta, stir to combine. Sprinkle with shredded gouda – heating in microwave to melt cheese if desired.

Noodles & Co – cheaper (and better!)

Enjoy!

Roux

• 4 T Butter
• 4 T unbleached flour
• 1 1/2 C Organic Chicken Stock

Melt butter in medium-sized saucepan. Add flour, stirring briskly. Let sit until bubbly and just starting to brown (flour needs to cook) While stirring with whisk, add chicken stock. (Normally, low-fat milk is used instead of stock, but we were out!) Stir occasionally while mixture heats up. Thicken to desired consistency.

Roux, in progress