Turkey doesn’t always have to mean Thanksgiving, as you’ll find out with this succulent dish.
Turkey and Artichokes Over Elbow Pasta
Turkey doesn’t always have to mean Thanksgiving, as you’ll find out with this succulent dish.
Ingredients
- 1 pound of boneless turkey breast sliced
- 2 shallots diced
- ½ cup of white wine
- 1 lemon sliced
- 2 cups of chicken broth
- 2 tablespoons of dried thyme
- 20 ounces of artichoke hearts
- Salt
- Pepper
- 1 package of elbow pasta
Instructions
- Add the turkey, shallots, wine, lemon, and broth to a greased slow cooker insert.
- Cover and cook on low for six hours.
- Remove the turkey and skim any fat from the top of the sauce.
- Add the artichoke hearts and season with salt and pepper to taste.
- Boil the elbow pasta according to package directions or until al dente.
Notes & Wine Advice
Garnish with fresh parsley, if desired.