Recipes

• 1/2 pkg (200 g)
  Lilydale^®, Seasoned, Oven Roasted Carved Turkey Breast strips
• 8 strips
  Lilydale^® Turkey Bacon, chopped
• 8 oz (250 g)
  fusilli
• 1/4 cup (60 mL)
  olive oil
• 1/3 cup (75 mL)
  carrots, diced
• 1/4 cup (60 mL)
  onion
• 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)
  pepper
• 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.