Monday, August 20, 2012

Creamy Italian Turkey Penne

Creamy Italian Turkey Penne with Mushrooms
Fresh ingredients come together quickly and easily in this creamy and delicious Italian-inspired dish. Buon appetito!

This recipe was inspired by a recipe I found on and the contents of my freezer. I've had a package of Italian-seasoned ground turkey in my deep freezer for quite a while now and needed to cook it before it got too frost-bitten. I found this recipe for Penne in Cream Sauce with Sausage and did some tweaking.

This is one of those recipes that is a joy to cook. I like to get everything all chopped and measured before-hand. Then it comes together so quick, all in the same pan, and it smells fantastic. I had this strange feeling of actually knowing what I was doing while cooking it. Knowing exactly what temperature and for how long to cook the mushrooms, chopping the parsley like the chefs do on TV and plating the food up to look gorgeous. Dare I say it, the results were restaurant-quality! I think I just may be an experienced cook. Try this recipe out for yourself!

****Check out my Low-FODMAP Version of this recipe:
Low-FODMAP Creamy Italian Turkey Penne****

print recipe        

Creamy Italian Turkey Penne

Creamy Italian Turkey Penne with Mushrooms
Gluten-Free, not Low-FODMAP

serves 4


2 cups dry rice penne pasta (I like gluten-free from bionaturae)
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, minced
8 oz. fresh button mushrooms, sliced
20 oz. Italian-seasoned ground turkey (such as from Jennie-O)
2/3 cup dry white wine (I used Pinot Grigio)
1 cup heavy cream
1/4 teaspoon fresh ground black pepper
6 Tablespoons chopped Italian parsley, divided
1 cup freshly grated Parmesan cheese, divided

  1. Prepare pasta according to package directions.
  2. Meanwhile, melt butter with oil in a large skillet over medium-high heat. Add garlic and mushrooms and sauté until tender, about 7 minutes. Add ground turkey and sauté until cooked through, breaking up with back of spoon, about 7 minutes. Add wine to skillet and boil until almost all liquid evaporates, 4 to 5 minutes. Reduce heat and add heavy cream and simmer until slightly thickened, about 5 minutes. Stir in the pepper, 4 tablespoons of the parsley, and 3/4 cup of the cheese.
  3. Dish out onto plates and sprinkle with remaining parsley and cheese.


  1. This recipe looks wonderful. I am referring a client with FM to your blog. I am a happy new follower.

  2. New to this site today.My 14 year old is recently diagnosed with post-viral IBS. I'm going a little crazy trying to find "safe" food. I'm a little confused as to use of heavy whipping cream and butter in low-FODMAPS diet as lactose is supposed to be omitted? Otherwise this recipe looks delish!

    1. Sorry about the confusions! I'm working on getting my recipes labeled correctly, and unfortunately, this recipe is not low-FODMAP. I've updated the recipe to reflect this.

    2. I hope to make a truly low-FODMAP version of this recipe soon and will share on my blog!