Creamy Turkey and Spinach Pasta

Instructions

1. 1

   Finely chop the onion and mince the garlic. Wash and roughly chop the spinach, cube the cream cheese and grate the Parmesan. The turkey must be fully thawed before loading.

2. 2

   Add the raw turkey, onion, garlic, broth, oregano, salt and pepper to a 4-quart Crock-Pot. Break the turkey into loose, roughly 2 cm pieces with a spoon and stir. Cover and cook on HIGH for 3 hours. Check several of the largest turkey pieces with a food thermometer: they must reach 165°F/74°C before proceeding; extend this stage if necessary.

3. 3

   Using a spoon, break the cooked turkey into smaller crumbles. Stir in the dry penne, pressing it into the hot liquid. Cover and cook on HIGH for 35 minutes, stirring briefly halfway through to keep the pasta evenly moistened. It should be almost tender but still slightly firm.

4. 4

   Fold in the spinach, cream cheese and Parmesan. Cover and cook on HIGH for 15 minutes, then stir thoroughly until the sauce is smooth. Check that the pasta is tender and the center of the mixture reaches 165°F/74°C; if needed, continue on HIGH in 5-minute increments until both conditions are met. Divide between four bowls and serve.