Pasta with Turkey, Peppers, & Mustard Sauce

Pasta with Turkey & 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.


  • 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.


Keywords: pasta, mustard sauce, turkey

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