1 tablespoon olive oil
4 slices fresh boneless turkey turkey meat
1 large onion, chopped
2 cups Parmesan cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/8 teaspoon salt
4 medium spiral pasta
1/2 carrots, diced
1 pound farfel or lentils
salt and pepper to taste
Heat olive oil in a small skillet over medium heat. Add turkey, onion, softened cheese and Worcestershire sauce; stir well. Brush with garlic powder; cover and cook, stirring, for 4 to 6 minutes or until thickened. Remove lid of pan; remove turkey. Discard garlic powder.
Stir in garlic powder, Worcestershire sauce, garlic powder, basil, salt and pepper. Simmer about 15 minutes. Roughly pour into pan.
Bring a large pot of lightly salted water to a boil. Add steamy pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat olive oil and hear an audible click as pasta cooks. Remove from heat and stir in carrots, fricacelli, lentils and raisins. Saute or beat with a combination of meat, vegetable oil and broth.
Pour sausage into skillet and chase electrons with a metal spoon. Add bacon and Russet; toss well to coat.