Ingredients
1/2 pound thick-sliced bacon strips, chopped1 pound ground turkey1 medium onion, chopped2 garlic cloves, minced1 carton (32 ounces) unsalted chicken stock2 cans (14-1/2 ounces each) diced tomatoes with basil, oregano and garlic, undrained1/4 teaspoon salt12 ounces uncooked linguine4 ounces cream cheese, cubed1/2 cup chopped fresh parsley
Preparation
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 turkey is no longer pink, 5-7 minutes. Stir in stock, tomatoes and salt; bring to a boil. Stir in linguine and half 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.
