Red White and Green Sicilian Turkey Pasta

2+# of turkey breast

5 lg. cloves of garlic

2T butter or olive oil

8-10oz. large-chunky pasta

1 bunch dinosaur kale

8oz. of fresh mushrooms

1lg. sweet red pepper

6 green onions

2T butter or olive oil

8oz. neufchâtel cheese

13oz. crushed tomatoes

1T sugar

1-2T Italian or Sicilian seasoning

many grinds of fresh black pepper

1-2 cans drained, rinsed white beans

8oz. fresh grated parmesan cheese

Cut the turkey breast, with the grain - then cross cut against the grain of the meat, into big chunks.  Melt the butter in a non-stick pan over med.-high heat.  Saute'-sizzle the turkey until it's just beginning to brown.  Add the well chopped garlic.  Stir and cook until garlic begins to brown.  Pour in a little water or white wine to keep it from burning.  As it evaporates add a bit more.  Do this 2-3 times until the meat and garlic are well browned, but be really careful.  If the garlic scorches, it'll impart a nasty bitterness to this whole dish.  This step can be done way ahead of time, which is what I did.  Once it's cooled down, scoop it all into a heavy zip-seal plastic bag.  Force out the air and freeze.

Boil the pasta until almost al dente.  Wash the kale, cut out the center rib, then cut it into thin ribbons.  Put it into boiling water, then reduce heat and simmer for about 12 minutes.  Drain and rinse the pasta in cold water to keep it from sticking together and put in a large baking container.  Drain the kale and add it to the pasta.

Slice, chop the next group of vegetables and saute' in butter or oil until they're about half way cooked.  Add this to the baking container.  Immediately put the neufchâtel cheese, cut in cubes, on top of all the hot ingredients, gently mix together, then cover.

(meanwhile, drain and rinse the beans)  Uncover and stir occasionally to help melt the cheese.  Combine the tomatoes sugar and seasonings.  Once the cheese is melted, add the seasoned tomatoes. Stir again until everything is coated with the cheese and tomatoes.  Last, add the drained-rinsed beans and half of the parmesan.  Mix one last time.  Top with the rest of the parmesan, cover and bake at 250° for 45-60 minutes.

This picture was taken before I added the grated parmesan.  It looked much better right out of the oven, but everyone was hungry, so no time for a picture then!  It was a little bubbly with the top cheese having just a hint of browning.  Mmmm this was so good! . .Lin