I love an easy weeknight meal! This meal comes together quickly and uses up the half block of cream cheese that always ends up in my fridge. —Amy Lents, Grand Forks, North Dakota
Ingredients
- 1/2 pound thick-sliced bacon strips, chopped
- 1 pound ground turkey
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 carton (32 ounces) unsalted chicken stock
- 2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
- 1/4 teaspoon salt
- 12 ounces uncooked linguine
- 4 ounces cream cheese, cubed
- 1/2 cup chopped fresh parsley
Directions
- In a Dutch oven, cook bacon over medium-high heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
- In same pan, cook and crumble turkey with onion and garlic over medium-high heat until turkey is no longer pink, 5-7 minutes. Stir in stock, tomatoes and salt; bring to a boil. Stir in linguine and half the bacon; bring to a boil. Reduce heat; simmer, covered, until linguine is al dente, 9-10 minutes.
- Stir in cream cheese until melted; stir in parsley. Let stand 5 minutes. Sprinkle with remaining bacon.
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