Perfectly cooked pasta, leftover roasted turkey, and a zesty lemon-caper sauce make this dish an incredibly flavorful dinner that can be on the table in just 30 minutes.
A whole roasted turkey is a staple amongst many holiday traditions throughout the year. However, it's so large that you will inevetibly have leftovers.
While making recipes like Turkey Stroganoff Casserole or Turkey Orzo Soup with leftovers are some tasty ways to create new meals; this Turkey Piccata Pasta will certainly become a new favorite.
Cooking meals in one skillet is not only deliciously easy it also saves time with quick cleanup. This recipe has similar flavors to Chicken Piccata, but utilizes leftover roasted turkey, your favorite pasta, lemon and capers.
Suggested Equipment
- 3-Quart Skillet with Lid
- Mixing Spoon
Ingredients Needed
Leftover Cooked Diced Turkey: Though this recipes utilizes leftover roasted turkey, you could also use chicken or even ask your deli counter for a thick cut of store roasted turkey that you can dice yourself.
Extra Virgin Olive Oil
Minced Garlic
Capers: Capers are small and green in color, have a lemony taste and have a tart, briny flavor; similar to green olives.
Lemon Juice and Zest
Chopped Parsley
Chicken Broth: Opt for low sodium chicken broth or bone broth as capers can sometimes be a bit salty.
Pasta: I used Cellentani pasta, but any similar size pasta will work like rotini, farfalle or cavatappi.
Butter
Grated Pecorino Romano Cheese
Kosher Salt: This may be optional depending on how salty the dish is once cooked.
Black Pepper
How do you make Turkey Piccata Pasta?
Add the olive oil to the skillet and heat over medium-high heat; then add the diced turkey and minced garlic and stir for 1 minute. Next add the capers, lemon juice, lemon zest, parsley, black pepper, chicken broth and pasta.
Stir until the pasta is submerged in the liquid, lower the heat to a simmer and cover the pan. Cook 15-20 minutes, stirring every 5 minutes or so until the liquid is absorbed and the pasta is cooked al dente.
If the liquid has evaporated and the pasta still isn't cooked, add a bit more broth and repeat until it is done. This may happen if the heat is too high or if using a different shaped pasta.
Once the liquid has mostly absorbed, add the butter and grated cheese and mix together to form a light sauce.
VISIT THE RECIPE INDEX TO SEARCH FOR MORE RECIPES BY CATEGORY.
More Leftover Turkey Recipes
- Cranberry Pecan Turkey Salad
- Reduced Fat Cream of Turkey Soup
- Mouth-Watering Chicken Pot Pie Casserole (can use turkey too!)
- Turkey Tarragon Soup
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Skillet Turkey Piccata Pasta
Equipment
Ingredients
- 2 cups diced, cooked turkey
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced garlic
- 3 tablespoons capers
- 3 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon chopped parsley
- 3 ½ cups chicken broth
- 8 ounces cellentani pasta
- 2 tablespoons butter
- ¼ cup grated pecorino romano cheese
- ¼ teaspoon black pepper
- (optional) kosher salt
Instructions
- Add the olive oil to the skillet and heat over medium-high heat; then add the diced turkey and minced garlic and stir for 1 minute.
- Next add the capers, lemon juice, lemon zest, parsley, black pepper, chicken broth and pasta. Stir until the pasta is submerged in the liquid, lower the heat to a simmer and cover the pan.
- Cook 15-20 minutes, stirring every 5 minutes or so until the liquid is absorbed and the pasta is cooked al dente. (If the liquid has evaporated and the pasta still isn't cooked, add a bit more broth and repeat until it is done. This may happen if the heat is too high or if using a different shaped pasta.)
- Once the liquid has mostly absorbed, add the butter and grated cheese and mix together to form a light sauce.
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