I love an easy weeknight meal! This meal comes together quickly and uses up that half block of cream cheese that ends up in the fridge. —Amy Lents, Grand Forks, North Dakota
Turkey Linguine with Tomato Cream Sauce Recipe photo by Taste of Home
2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained
1/4 teaspoon salt
12 ounces uncooked linguine
4 ounces cream cheese, cubed
1/2 cup chopped fresh parsley
Directions
In a Dutch oven, cook bacon over medium-high heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings.
In same pan, cook and crumble turkey with onion and garlic over medium-high heat until no longer pink, 5-7 minutes. Stir in stock, tomatoes and salt; bring to a boil. Stir in linguine and half of the bacon; bring to a boil. Reduce heat; simmer, covered, until linguine is al dente, 9-10 minutes.
Stir in cream cheese until melted; stir in parsley. Let stand 5 minutes. Sprinkle with remaining bacon.