Leftover Turkey Pasta

Leftover Turkey Pasta

Serves: 4 people
Cooking Time: 30 minutes
Leftover Turkey Pasta
Print This Recipe


  • 2 tbsp olive oil
  • 1 onion , finely diced
  • 2 garlic cloves , minced
  • ½ cup sun-dried tomatoes
  • ½ tsp salt
  • ¼ tsp paprika
  • 1 cup dry orzo pasta
  • 10½ oz leftover cooked turkey or chicken , diced small
  • 2 tbsp white wine
  • 2 cups hot chicken stock (from a cube)
  • 1 cup sour cream
  • 2 cups fresh baby spinach
  • 2 tbsp freshly grated Parmesan cheese to serve
  • Lemon zest
  • Salt and pepper to season to taste


Print This Recipe
1. Step 1- Preheat the oven to 400F. Heat a tablespoon of oil in a large casserole dish or Dutch oven. 2. Step 2- Add the onion and stir to coat in the oil. Cover the pot and cook the onion over very low heat for 10-15 minutes, stirring occasionally. The onion should be soft. 3. Step 3- Stir in the minced garlic, chopped sun-dried tomatoes, salt and paprika. Sauté for a few minutes. 4. Step 4- If the pan is getting a bit dry you can deglaze it with a splash of white wine (or chicken stock) but that is optional. 5. Step 5- Add the orzo pasta and stir to toast in the oil and seasonings. 6. Step 6- Stir in the diced turkey 7. Step 7- Pour in the stock and bring to a simmer, scraping the bottom of the pan (orzo has a tendency to stick). 8. Step 8- Add or sour cream and stir to combine. 9. Step 9- Cover the pot and transfer to the oven (look in recipe notes if you want to cook on the hob) and cook for 12-15 minutes, stirring halfway. 10. Step 10- Uncover the pot and use a wooden spoon to give it a good stir. The orzo should be cooked and the dish creamy and delicious. 11. Step 11- Add handfuls of fresh spinach, stirring into the creamy orzo until it wilts. 12. Step 12- Add the grated Parmesan and check the seasoning, adding salt and pepper if needed.