Penne With Turkey and Wild Mushrooms

• 1 lb penne
• 4 tablespoons olive oil
• 1 red bell pepper, chopped
• 1 12 teaspoons dried thyme
• 2 large garlic cloves, chopped
• 1 teaspoon dry crushed red pepper
• 1 14 lbs ground turkey
• 1 lb wild mushroom, sliced (such as crimini, stemmed shiitake, portobello, dark gills scraped away)
• 5 green onions, chopped
• 1 13 cups low sodium chicken broth
• 2 12 cups parmesan cheese, grated
• 12 cup dry white wine

1. Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally to prevent sticking.
2. Drain very well.
3. Set pasta aside.
4. Heat 2 tablespoons olive oil in heavy large pot over medium-high heat.
5. Add bell pepper, thyme, garlic and crushed red pepper; saute 2 minutes.
6. Add ground turkey to pot.
7. Saute turkey until cooked through, breaking up turkey with back of fork, about 5 minutes.
8. Using slotted spoon, transfer turkey mixture to large bowl.
9. Heat remaining 2 tablespoons oil in same pot over medium-high heat.
10. Add mushrooms and green onions and saute until mushrooms are tender and brown, about 6 minutes.
11. Add turkey mixture, broth, 1 1/2 cups Parmesan cheese, wine and pasta.
12. Cook until sauce thickens enough to coat pasta, tossing often, about 3 minutes.
13. Season to taste with salt and pepper.
14. Serve, passing remaining Parmesan cheese separately.

penne, olive oil, red bell pepper, thyme, garlic, red pepper, ground turkey, wild mushroom, green onions, chicken broth, parmesan cheese, white wine

Taken from www.food.com/recipe/penne-with-turkey-and-wild-mushrooms-350100 (may not work)