Turkey and Artichokes Over Elbow Pasta

Turkey doesn’t always have to mean Thanksgiving, as you’ll find out with this succulent dish.
Portions:4
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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 / Tips / Wine Advice:

Garnish with fresh parsley, if desired.
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Course Crockpot / Pasta / Turkey
Cuisine European / Italian