Turkey Greens Skillet Pasta Leftovers Transformed - Kitchen20

Ingredients

• 1 pound (450g) pasta (penne, rotini, or farfalle recommended)
• Water for boiling pasta
• 1 tbsp (15ml) salt for pasta water
• 1 tablespoon (15 ml) olive oil
• 1 medium yellow onion, chopped (approx. 1 cup or 150g)
• 2 cloves garlic, minced (approx. 2 teaspoons or 6g)
• 4 cups (approx. 400g) chopped cooked turkey (leftover roast turkey is ideal)
• 6 cups (approx. 170g) chopped greens (kale, spinach, chard, or a mix)
• 1/2 cup (120 ml) chicken broth or vegetable broth
• 1/2 cup (120 ml) heavy cream or half-and-half
• 1/4 cup (25g) grated Parmesan cheese, plus more for serving
• 1 teaspoon (5ml) lemon juice
• Salt and freshly ground black pepper, to taste
• Optional: Red pepper flakes, to taste (for a little kick!)