PENNE WITH TURKEY AND WILD MUSHROOMS

Penne with Turkey and Wild Mushrooms image

Provided by Joan Brett

Yield Serves 4 to 6

Number Of Ingredients 12

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1 pound penne
4 tablespoons olive oil
1 red bell pepper, chopped
1 tablespoon chopped fresh thyme or 1 1/2 teaspoons dried
2 large garlic cloves, chopped
1 teaspoon dried crushed red pepper
1 1/4 pounds ground turkey
1 pound assorted fresh wild mushrooms (such as crimini; stemmed shiitake; portobello, dark gills scraped away), sliced
5 green onions, chopped
1 1/3 cups canned low-salt chicken broth
2 1/2 cups grated Parmesan cheese
1/2 cup dry white wine

Steps:

Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking. Drain very well. Set pasta aside.
Heat 2 tablespoons olive oil in heavy large pot over medium-high heat. Add bell pepper, thyme, garlic and crushed red pepper; sauté 2 minutes. Add ground turkey to pot. Sauté turkey until cooked through, breaking up turkey with back of fork, about 5 minutes. Using slotted spoon, transfer turkey mixture to large bowl.
Heat remaining 2 tablespoons oil in same pot over medium-high heat. Add mushrooms and green onions and saut until mushrooms are tender and brown, about 6 minutes. Add turkey mixture, broth, 1 1/2 cups Parmesan cheese, wine and pasta. Cook until sauce thickens enough to coat pasta, tossing often, about 3 minutes. Season to taste with salt and pepper. Serve, passing remaining Parmesan cheese separately.