25-Minute Turkey & Artichoke Bake – Recipe! Image 1
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25-Minute Turkey & Artichoke Bake – Recipe!

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Creating easy weeknight dinners can be sometimes feel a little daunting, but not if you focus on the end result – a healthy delicious meal in minutes.  During the week I like to keep it a little lighter, so I can indulge a bit more on the weekend and adding lean protein to your meals is a good way to go, especially if you combine it with some seasonal vegetables.

Starting with roasted turkey breast from the deli or grocery store is a time-saving choice to making dinnertime easier.  Simply dice up the roasted turkey into chunks, and add it to some frozen artichoke hearts and peas, then toss it in a light creamy sauce with some brown rice pasta – for a delightful gluten-free meal.

Another great tip is that you can make this pasta recipe ahead, and bake it up right before serving.  Also, this dish is totally portable – easy to take it to a pot-luck or buffet gathering with family and friends on the weekend.

25-Minute Turkey & Artichoke Bake – Recipe! Image 2

Ingredients

1 pound brown rice Penne pasta

2 tablespoon butter

1 tablespoon cornstarch

2 cups low-fat milk

4 ounces Neufchatel cheese or light cream cheese

1 1/4 pounds roasted turkey breast

14 ounces canned or frozen artichoke hearts, drained

1 /2 fresh or frozen peas

1 tablespoon grainy Dijon mustard

1 1/2 teaspoons dried oregano leaves

1 teaspoon onion powder

1 1/2 teaspoons salt

1/4 teaspoon black pepper

1 1/2 cups Pecorino cheese, divided

(Serves 6)

25-Minute Turkey & Artichoke Bake – Recipe! Image 3

To Prepare:

1. Boil brown rice pasta for 8 minutes, drain and reserve.  Preheat oven to 375 degrees.  Slice artichokes into thirds, rinse peas, remove Neufchatel from packaging and grate Pecorino cheese.  In a large pot over medium heat, add butter and cornstarch.  Whisk until combined, about 1 minute.

2.  Add milk and Neufchatel cheese to pot and whisk until smooth, about 3 minutes.  Add oregano, onion powder, salt, pepper and mustard, whisk until combined.

3.  Dice up turkey and add it to sauce, along with artichokes and peas.  Stir to combine flavors, about 2 minutes.

4.  Toss with cooked pasta and 1 cup of Pecorino cheese, stir to combine.  Pour into a greased 2-quart casserole dish.  Top with remaining cheese.  Bake in oven uncovered for 15 minutes, or until cheese on top is melted and lightly browned.  Serve family-style on table.  Enjoy!

25-Minute Turkey & Artichoke Bake – Recipe! Image 4

 

 

 

 

 

 

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