¼ cup carrots, finely chopped
¼ cup celery, finely chopped
¼ cup yellow onion, finely chopped
4 garlic cloves, minced
1 ½ tsp. fennel seed, crushed (optional)
2 bay leaves
1 Tbsp. olive oil
1 ½-2 Tbsp. flour
½ cup diced tomatoes
½ cup frozen spinach
1 cup chicken broth
½ cup soy milk and or ½ cup dry white wine
1 box pasta, either fettuccini or a ziti
1 Tbsp. dried parsley or 2 ½ Tbsp. fresh
On medium-high heat, in a deep skillet, heat oil, add carrots, celery, onion, garlic, fennel seed and bay leaves and cook until vegetables begin to brown. Add ground turkey and let cook for about 5 minutes or until turkey has browned. Add the flour and mix well to incorporate with the turkey mixture. Add the spinach and mix well. Add diced tomatoes and chicken broth and bring to a low simmer. Cook for about 3-5 minutes or until mixture has slightly thickened and reduced. Add soy milk and white wine and let the mixture cook until the sauce is reduced, about 20 minutes. While sauce is simmering, cook pasta according to directions on box.
To serve, pour hot turkey alfredo over pasta and garnish with some fresh or dried parsley.