VIRALFOODS
Creamy Leftover Turkey or Chicken Pasta

FreeFree recipe · Christmas Leftovers

Creamy Leftover Turkey or Chicken Pasta

Tender turkey and pasta in a velvety sauce made from Christmas leftovers.

Yield
4 servings
Prep
12 min
Cook
16 min
Total time
28 min
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Ingredients

  • 350 g leftover roasted turkey, shredded
  • 320 g dry penne pasta
  • 250 ml milk
  • 100 g cream cheese
  • 90 g chopped onion
  • 8 g minced garlic
  • 20 ml olive oil
  • 40 g grated Parmesan
  • 12 g chopped parsley

Method

  1. Boil the penne until al dente, about 10 minutes.
  2. Heat olive oil in a saucepan over medium heat and soften the onion for 3 minutes.
  3. Add garlic and stir for 1 minute without browning.
  4. Add turkey and 50 ml of the measured milk; heat for 3 minutes.
  5. Stir in milk and cream cheese for about 2 minutes until smooth.
  6. Add drained pasta and stir for about 3 minutes until all turkey pieces reach 74 °C (165 °F) at the center.
  7. Finish with Parmesan and parsley.

Presentation

Serve hot in 4 equal portions, one quarter of the dish per person.

Suggested pairing

Use cooked chicken instead of turkey, same weight; without leftovers, cook and shred 350 g of chicken breast.

Storage

Refrigerate in a covered shallow container at 4 °C (40 °F) or below. Eat promptly: reused leftovers must stay within 3 days of the original Christmas meal; preparing a new dish does not reset that clock.

Make ahead

Within 2 hours of the Christmas meal, place leftovers in shallow covered containers and chill at 4 °C (40 °F) or below. Use within 3 days of the original cooking; freeze promptly in dated portions for longer storage. Thaw only in the fridge, never on the counter.

Food safety

Discard leftovers left unrefrigerated for over 2 hours. Reheat previously cooked food only once to 74 °C (165 °F) at the center; check with a thermometer. Discard when storage history is uncertain. Allergens: gluten and milk.

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Illustrative example

Creamy Leftover Turkey or Chicken Pasta

Makes
10 portions
Recipe cost
$12.00
Suggested price per portion
$3.50
Revenue
$35.00
Estimated profit
$23.00 (66%)

Made-up figures, only to show how the calculator works. In PRO you use the real prices of your ingredients.

Automatic portions

Illustrative example
Ingredient1×2×3×
leftover roasted turkey, shredded350 g700 g1,050 g
dry penne pasta320 g640 g960 g
milk250 ml500 ml750 ml
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