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.