A great way to use Sunday leftovers!
400 g pasta sedani rigati
2 tbs olive oil
½ cup pancetta, chopped
1 medium onion, chopped
2 cloves garlic, finely chopped
1 bay leaf, fresh or dried
2 cups leftover turkey or chicken, shredded
1 cup sour cream
A pinch of allspice
Salt and pepper
1 cup feta cheese, crumbled
½ head lettuce of your choice
Cook the pasta according to package directions.
Meanwhile, cook pancetta in olive oil in a large saucepan for 3-4 minutes on medium heat.
Add the onion, garlic and bay leaf, and cook until softened.
Add the turkey or chicken, stir and cook for 5 minutes or until completely heated..
Add the cream, 2 tablespoons feta cheese, allspice, salt and pepper. Cook over low heat until the sauce has the desired thickness.
Drain the pasta and add to the sauce. Mix thoroughly to combine.
Divide pasta evenly between 4 pasta plates, add some torn lettuce leaves and sprinkle with the remaining feta cheese.