Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. lean ground turkey (93/7 blend)
- 5 oz. smoked turkey bacon, chopped
- 2 garlic cloves, crushed
- 1 onion, finely chopped
- 2 carrots, diced
- 2 tbsp. tomato paste
- 1 1/4 cups chicken stock
- 8 oz. rigatoni or penne pasta
- 2 tbsp. grated Parmesan cheese
- Salt and black pepper
Directions
Brown the turkey in a nonstick saucepan, breaking up any large pieces until the meat is well-browned all over.
Add the chopped turkey bacon, garlic, onion, carrots, paste, stock and seasoning. Bring to a boil, cover and simmer for 1 hour, until all the vegetables are tender.
Preheat the oven to 350 degrees. Cook the pasta in a large pot of boiling, salted water according to the package instructions, until al dente. Drain the pasta thoroughly and mix with the turkey sauce.
Transfer to a shallow ovenproof dish and sprinkle with grated Parmesan cheese. Bake for 20 - 30 minutes, until lightly browned on top.