Corkscrew pasta with turkey, Gorgonzola and tomatoes

     On Sunday, I had in mind to make something with turkey... one more time. My family was not interested in the least. Then, as if by divine intervention, I walked into Publix at just the right time. I could smell something wonderful as I came through the door.

     The food demonstration lady was making a budget friendly meal that literally takes no more time to complete and serve than it took to boil a pound of corkscrew noodles.
     It calls for cooked chicken and I had all of the ingredients at home except the grape tomatoes and crumbled Gorgonzola. I doubled the amount of cheese the original recipe called for.

     I tossed in a splash of white wine and added red pepper flakes to give it some zing. Italian parsley gave it a touch of green, but I wonder if some arugula or spinach would be good... Maybe next time.
     We enjoyed steamed veggies and fresh bread with this lunch. It took about 10 or 15 minutes from car to table. This is extremely budget friendly when you have leftover meat from your faithful Thanksgiving bird!

Ingredients
1 pound corkscrew pasta, prepared according to pkg. directions, reserving 1 c. pasta cooking liquid
4 T. salted butter
4 cloves minced garlic
1 t. red pepper flakes
1 pint grape tomatoes, sliced in half

10 oz. cooked chicken or turkey
1/4 c. dry white wine

8 oz. crumbled Gorgonzola cheese
Italian parsley, finely chopped

black pepper

Directions

Prepare pasta, reserving the starchy pasta water just before draining. Preheat large saucepan. Melt butter, saute garlic and red pepper. Add chicken and tomatoes and cook until chicken is warmed through, about 2 minutes. Pour in wine, cheese and parlsey. Toss with pasta until cheese is melted. Add freshly ground black pepper. If pasta dish is dry, add a small amount of reserved pasta liquid, mixing well.