|10 min||30 min||4|
|4 cup||Sweet potato (peeled and chopped)|
|1 tbsp||Olive Oil, Extra Virgin|
|3 clove(s)||Garlic (minced)|
|1 cup||Chicken broth (stock)|
|1/2 cup||Coconut cream|
|341 gm||Orzo, dry|
|4 leaf||Sage, fresh (minced)|
|1/3 cup||Parmesan cheese, shredded (plus more for serving)|
|1 1/2 cup||Turkey, light meat (cooked, cut into bite sized pieces)|
Boil a pot of water (skip steps 1 & 2 if you have leftover sweet potatoes to use). Add the sweet potatoes, boil for 15 minutes or so, until the potatoes are tender.
Drain the potatoes, and rinse with cold water. Set aside.
Start boiling water for the orzo, and cook according to package instructions.
Add a tablespoon of olive oil to the skillet, and heat on medium. Add the garlic, cook for a minute.
Add the cooked potatoes to the skillet along with the chicken broth and sage. Bring the broth to a simmer, stir occasionally with a sturdy spoon. As you stir, gradually break up the potatoes.
Let the potatoes simmer for about 10 minutes, and it will gradually break up into a creamy sauce. When most of stock has been absorbed, add the spinach. Then gradually stir in the cream to finish the sauce. Remove from heat and cover to keep warm while the orzo finishes cooking.
Drain the orzo when cooked, and toss immediately with the sweet potatoes mixture. Add the turkey, parmesan cheese and slat and pepper to taste. Serve with additional cheese at the table. Enjoy!