Pasta with Turkey, Peppers, & Mustard Sauce

I would like to say that the mustard shortage in France is over….

I’d really like to say that, but I can’t.

There are weeks when the shelves have some mustard followed by weeks when there is none.

When there is mustard, and I buy it, I can’t be sure what I’ll get. I normally buy Maille Dijon mustard which is brownish and fairly hot. I haven’t been able to buy that at all.

I have never been able to buy the equivalent of the American French’s Yellow Mustard, which I like to have for potato salad in the summer.

I bought a jar of an unknown brand that looked like it should be Dijon. It turned out to taste exactly like French’s Yellow Mustard – even though it wasn’t yellow.

It’s been an interesting, and enlightening, year so far.

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Pasta with Turkey, Peppers, & Mustard Sauce

Print Recipe

The 2 mustards and yogurt make a flavorful, creamy sauce for this easy pasta dish. This will be great with l/o turkey during the holidays.

• Author: Kate
• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 2 servings 1x
• Category: Pasta

Ingredients

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• 1 1/4 cup (4oz, 120gr) dry pasta, curly, penne, rigatoni
• 10oz (300gr) turkey breast meat, cut into bite-size pieces
• 1 medium red bell pepper, chopped
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 6 – 8 fresh sage leaves
• 1 tbs olive oil
• 1/2 cup (4oz, 120ml) chicken broth
• 1/2 cup (4oz, 120ml) white wine
• 1/2 cup (4oz, 120gr) Greek yogurt
• 1 1/2 tbs Dijon-style mustard
• 1 1/2 tbs whole grain mustard
• 1 tbs cornstarch (maizena) dissolved in 2 tbs water

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Instructions

• Cook pasta according to package directions. Drain 1 – 2 minutes before done.
• Heat oil in large skillet.
• Add onion, pepper, and sauté until tender, about 5 minutes.
• Add garlic, sage, and sauté briefly.
• Add turkey and sauté 5 minutes longer.
• Add chicken broth, wine, mustards, and stir to combine.
• Cover and simmer 5 minutes.
• Add cornstarch mixture and stir until thickened
• Add yogurt, pasta, cover and simmer 2 – 3 minutes, until pasta is done.
• Serve.

Notes

I didn’t do this in ‘1 pan’ because I didn’t have any veggies that needed longer cooking in the sauce. Cooking the pasta and turkey / sauce at the same time was faster.
Substitute sour cream or plain yogurt for the Greek yogurt.
Substitute 1 – 2 tsp of your favorite dried herb for the fresh sage.

Nutrition

• Serving Size: 1/2 recipe
• Calories: 718
• Sugar: 10 g
• Sodium: 961.9 mg
• Fat: 15.6 g
• Saturated Fat: 3.5 g
• Trans Fat: 0 g
• Carbohydrates: 74.8 g
• Fiber: 4.9 g
• Protein: 53.2 g
• Cholesterol: 90 mg

For a true ‘1 skillet’ dinner with butternut squash try Turkey & Pasta Skillet Dinner.

In other news….

Covid numbers are going back up. It’s the 8th wave and is expected / hoped that it will be less serious than others. There is talk about reinstating mask mandates. I don’t need a mandate – I’m happy to wear my mask.

The refinery workers are on strike here, which means that gas / petrol / diesel is not being supplied to the stations.

Well…. I don’t have to worry about wearing a mask if I can’t go anywhere.

Bright side and all that.

My pantry is stocked.