Turkey & Tomato Pasta

Slow cooker turkey pasta that uses cooked leftover bird and dumps everything (yes, the dry pasta too) into one pot. The fusilli simmers right in the tomatoes and absorbs all that chili-spiced sauce, so you skip the second pot of boiling water and the strainer in the sink.

A generous hit of chili powder gives this dish backbone. Without it, you’ve just got plain tomato pasta. The garlic powder rounds things out, and because the turkey is already cooked, it just needs to warm through and pick up flavor.

This is a brilliant landing spot for Thanksgiving leftovers or a rotisserie turkey breast that’s been sitting in the fridge a day too long. Kids tend to love it.

Kitchen Tips

• Don’t add the pasta too early. It needs the sauce screaming hot or the fusilli turns gummy. Wait until the tomato mixture is fully heated through before stirring in the dry noodles.
• If the sauce looks dry once you add the pasta, splash in a half cup of water or chicken broth. Tomatoes vary in juice content and the pasta will drink up liquid as it cooks.
• Top with shredded mozzarella or parmesan in the last ten minutes for a baked-pasta vibe without the oven.
• Leftovers thicken overnight. Add a splash of broth when reheating to bring the sauce back.

Variations

• Swap turkey for shredded chicken or browned ground beef.
• Add a chopped bell pepper and an onion at the start for more body.
• Stir in a handful of baby spinach right at the end for a green hit.