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

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


  • 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
  • 68 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


  • 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.


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.


  • 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

Keywords: pasta, mustard sauce, turkey

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

Turkey & Peppers, Mustard Sauce

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.

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