Turkey Fagioli Pasta Toss

No need to simmer this dish like the traditional Italian soup: just warm and toss all the ingredients together for a quick and flavourful dinner or lunch the next day.

  • 1/2 pkg (200 g)
  • 8 strips
  • 8 oz (250 g)
  • 1/4 cup (60 mL)
    olive oil
  • 1/3 cup (75 mL)
    carrots, diced
  • 1/4 cup (60 mL)
  • 1 tbsp (15 mL)
    garlic, minced
  • 2 cups (500 mL)
    chicken broth
  • 1 can (540 mL)
    white beans, rinsed and drained
  • 1/4 tsp (1 mL)
  • 2 cups (500 mL)
    cherry tomatoes, halved
  • 1/2 cup (125 mL)
    grated Parmesan Cheese, divided
  • 2 tbsp (30 mL)
    fresh parsley, chopped
  • Pinch red pepper flakes
  1. Cook pasta according to package directions; drain. Set aside.
  2. Heat oil in large skillet set over medium heat; sauté Lilydale® Turkey Bacon for 4 to 5 minutes or until crispy. Using slotted spoon, transfer to paper towel–lined plate.
  3. In same pan, sauté carrots, onion, garlic and red pepper flakes for about 3 minutes or until slightly softened. Add broth, beans and pepper; bring to boil. Reduce heat to medium-low and simmer for 5 minutes. Stir in pasta, Lilydale®, Seasoned, Oven Roasted Carved Turkey Breast strips and cherry tomatoes; cook for 2 to 3 minutes or until heated through. Stir in reserved cooked Lilydale® Turkey Bacon and half of the Parmesan cheese.
  4. In serving dish, sprinkle with remaining Parmesan and parsley.

Prepare this recipe with any short-cut pasta, such as shells, orecchiette or elbows.

Use a variety of beans, including kidney, chickpeas and black-eyed peas.

Recipe Overview


PREP TIME: 15 minutes

COOK TIME: 20 minutes

TOTAL TIME: 35 minutes

Products in this Recipe