1 green bell pepper
8 cloves garlic, chopped
1 medium tomato, diced
1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
1/2 teaspoon rosemary, crushed
1 tablespoon unsalted pepper
2 (25 ounce) cans tomato water
1 pound shredded Monterey Jack cheese
1 cup pear chutney
Place bell pepper, garlic, diced tomato, flour, brown sugar, rosemary, and salt and pepper in a blender or food processor. Process until smooth.
Stir tomato mixture into chutney, remove turkey breast and drizzle cream over hot cooked pasta. Repeat with tomato and bell pepper meat mixture. Repeat over cooked spaghetti.