Need a recipe for leftover turkey from your Thanksgiving Day meal? Try this turkey and kale pasta that the family will love and the turkey can always be substituted for chicken when you don't have turkey around.

Serves: 6

Prep: 10 minutes

Cook: 15 minutes


1 lb Penne

2 Tbsp Olive Oil

1/2 Onion, chopped

2 Garlic Cloves, minced

1/4 tsp Red Pepper Flakes

1 cup Turkey, chopped

2 cups Kale, chopped

1/2 cup Kalemota Olives, pitted and chopped

2 oz Goat Cheese

2 oz Parmesan Cheese

Reserved Pasta Water


Bring a large pot of water to a boil and cook pasta according to package directions. In the mean time warm a large skillet over a medium high heat and drizzle olive oil in the skillet. Add onions, garlic and red pepper flakes into the skillet and cook for 2-3 minutes.  Stir in turkey and turn the heat to a low until pasta is about ready.

Two minutes before pasta is ‘al dente’ add the kale directly into the pasta water with the pasta, finish cooking. Reserving some of the pasta water and drain the pasta and kale and place into the skillet with the turkey and onion mixture. 

Turn heat back to a medium and add in kalemotta olives, goat cheese and parmesan cheese, stirring well. Begin to add the reserved pasta water  (1 ladle at a time) until the pasta is nice and creamy. Serve with a little extra parmesan cheese and enjoy!

turkey and kale pasta