Joe's Harvest Spaghetti A twist on traditional spaghetti that takes advantage of some great fall fruits and turkey. The flavor is maximized with the addition of candied pecans, bacon bits, brie cheese, and crumbled Maytag blue cheese. Ingredients:   1 lb. turkey breast, cubed   2 tbl. olive oil   1-2 cloves garlic, minced   ½ cup onion, chopped   2 apples, cored and diced   2 pears, cored and diced   3/4 cup sweetened dried cranberries   ½ cup chicken broth   ½ tsp. salt   ½ tsp. pepper   ½ tsp. thyme   4-6 oz. brie   1 box angel hair pasta   4 slices of bacon, cooked and crumbled   4 oz. Maytag blue cheese   1 tbl. butter   1 tbl. brown sugar   2 oz. chopped pecans Instructions: Melt butter in a small pan on low-med heat. Add brown sugar and pecans. Allow brown sugar to melt. Continue to cook for 3-5 minutes. Spread pecans on foil and allow to cool. Season turkey breast with salt and pepper. In a large pan, heat olive oil over medium heat. Add turkey and cook about 5 minutes. Stir in garlic and onion. Add apples, pears and cranberries. Stir to combine. Add chicken broth, salt, pepper and thyme. Allow to cook until apples and pears are tender. Meanwhile, cook pasta according to instructions. After draining pasta (no need to rinse), return pasta to pan. Add brie cheese and stir until melted. To serve: Divide pasta into pasta bowls. Add a generous scoop of turkey/fruit mixture. Sprinkle with bacon bits, candied pecans, and blue cheese. Enjoy! Serves: 4 Return to Poultry Entrees Index
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