Turkey Bolognese With Penne

• 1 pound groud lean turkey
• 2 tsp olive oil
• 2/3 cup finely diced onion
• 1/2 cup finely diced carrot
• 3 garlic cloves finely diced
• 1/4 cup canned diced tomatoes, drained
• 1/2 cup dry white wine
• 2 TB chopped fresh Italian parsley
• 2 TB chopped fresh basil
• 2 TB whipped cream cheese
• Salt and pepper to taste
• 2 TB grated Reggiano Parmesan
• 1/2 pound (dry weight) cooked, hot penne

1. Heat large non-stick saute pan over medium high heat. Add olive oil. Add ground turkey. Cook until no pink remains and slightly browned, breaking up large pieces as you stir. Add in carrots, onions and garlic. Cook until vegetables are softened (about 5 minutes). Add in wine and cook until almost all has evaporated (about 5 minutes). Stir in tomatoes, parlsey and basil. Heat tomatoes through. Season with salt and pepper. Stir in cream cheese until completely combined and melted. Toss with hot, al dente penne. Top with grated parmesan cheese and serve immediately.

turkey, olive oil, onion, carrot, garlic, tomatoes, white wine, tb, tb, tb whipped cream cheese, salt, tb

Taken from www.epicurious.com/recipes/member/views/turkey-bolognese-with-penne-1200133 (may not work)