Penne alla Vodka with Turkey

Ingredients

• Garlic

  Raw

  2 tsp or 6g

• Ground turkey

  Poultry food products, raw

  43g

• Italian Herb Seasoning Grinder

  McCormick

  ½ teaspoon or 1g

• Balsamic vinegar

  1 tbsp or 16g

• Tomato sauce

  Canned

  ½ cup or 123g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ¼ cup or 61g

• Nonfat greek yogurt

  Nonfat, plain

  2 tbsp or 30g

• Hot Chili Sauce

  Sriracha - Walmart

  7g

• Cherry tomatoes

  Red, ripe, raw, year round average

  ½ cup cherry tomatoes or 75g

• Whole Wheat Penne Pasta

  Hannaford

  75g

• Parmesan cheese

  Grated

  2 tsp or 4g

• Basil

  Fresh

  1 tbsp, chopped or 3g

Directions

1. Generously grease a nonstick skillet with pan release spray and preheat over medium heat.
2. Once the skillet is hot, add garlic and turkey, and sauté until fragrant, about 1 minute. Add the garlic about a minute before the sausage is completely cooked through.
3. Season with Italian herb seasoning, stir to combine, and carefully add the vinegar to the skillet, deglazing the pan
4. Once the vinegar has evaporated, about 30 seconds, remove the turkey from the pan, and set aside on a plate.
5. Return the skillet to the heat and add the tomato sauce, bring to a simmer, stirring occasionally until the sauce is hot.
6. Transfer the tomato sauce to a blender or food processor and add the milk, yogurt, and sriracha. Puree until smooth.
7. Return the skillet to the stove, this time preheating it over low heat. Add the pureed sauce to the skillet, along with the cherry tomatoes, turkey, and cooked pasta noodles. Stir to combine and cook just long enough for the pasta and ingredients to get hot.
8. Spoon pasta onto a plate and sprinkle with grated parmesan and chopped basil before serving.

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