Spicy Turkey Tenders With Blue Cheese Penne Pasta Recipes

SPICY TURKEY TENDERS WITH BLUE CHEESE PENNE PASTA

Steps:

• For the dry rub: In a small bowl, mix together the dry spices and season turkey tenders. Cover with plastic wrap and place into refrigerator for 1 hour.
• For the bechamel: In a large saute pot over medium heat, add butter and oil. Warm until the butter melts then whisk in flour, until mixture is smooth. Slowly add skim milk with whisk, breaking down solids. When all the milk is added, slightly simmer for 10 minutes and then whisk in 3/4 cup blue cheese and nutmeg. Hold warm.
• Preheat grill or cast iron skillet to high.
• Add turkey tender pieces and cook until the internal temperature reaches 165 degrees F, or juice runs clear. Remove from grill, toss in warmed hot sauce, and hold warm.
• In a large pot heat 2 gallons of water to boil, and add 2 tablespoons kosher salt. Add pasta, and cook 8 to 10 minutes or until al dente.
• Toss drained pasta with blue cheese bechamel sauce, next remove turkey tenders from hot sauce, and toss in pasta and bechamel. Garnish with Roma tomatoes and remaining blue cheese.

PENNE WITH TURKEY, SAUSAGE, SPINACH, AND NUTMEG

Steps:

• Heat oil in large deep skillet over medium-high heat. Add onions and sauté until beginning to brown, about 7 minutes. Add ground turkey and sausages. Sauté until cooked through and beginning to brown, breaking up with back of spoon and occasionally scraping bottom of skillet, about 10 minutes. Stir in nutmeg, then cream; bring to simmer. Seaso sauce to taste with salt and pepper.
• Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite. Drain, reserving 1 1/2 cups cooking liquid.
• Add pasta to sauce. Cook over medium heat, adding spinach in batches and tossing until wilted. Stir in 1/2 cup cheese and enough cooking liquid to moisten. Transfer to large bowl. Sprinkle with remaining 1/4 cup cheese; serve.

CHIPOTLE PASTA

Steps:

• In saute pan over high heat, add olive oil and hot links. Sear links until browned. Add the shrimp and cook until pink. Lower heat to medium. Then add cream, chipotle sauce, salt and pepper. Add cooked pasta and the cheese. Toss to combine.
• Serve in pasta bowl and garnish with diced tomato, scallions, and more grated Parmesan.
• Combine all ingredients in blender, puree, cover and refrigerate.

SPICY CHICKEN TENDERS WITH BLUE CHEESE PENNE PASTA

Steps:

• For the dry rub: In a small bowl, mix together the dry spices and season turkey tenders. Cover with plastic wrap and place into refrigerator for 1 hour.
• For the bechamel: In a large saute pot over medium heat, add butter and oil. Warm until the butter melts then whisk in flour, until mixture is smooth. Slowly add skim milk with whisk, breaking down solids. When all the milk is added, slightly simmer for 10 minutes and then whisk in 3/4 cup blue cheese and nutmeg. Hold warm.
• Preheat grill or cast iron skillet to high.
• Add chicken tender pieces and cook until the internal temperature reaches 165 degrees F, or juice runs clear. Remove from grill, toss in warmed hot sauce, and hold warm.
• In a large pot heat 2 gallons of water to boil, and add 2 tablespoons kosher salt. Add pasta and cook 8 to 10 minutes or until al dente.
• Toss drained pasta with blue cheese bechamel sauce, next remove chicken tenders from hot sauce and toss in pasta and bechamel. Garnish with Roma tomatoes and remaining blue cheese.