8 ounces fresh pasta cooked al dente
1 lb. turkey breast - cut into chunks
(Leftover turkey from Thanksgiving works great in this recipe)
1/2 cup dried cherries
1 cup heavy cream
1 cup chicken stock (to thin the sauce slightly)
1 tablespoon minced fresh sage leaves
Sea salt and freshly ground black pepper to taste
6 ounces goat cheese

In a large sauté pan over medium heat, add cream, turkey and sage. When cream begins to simmer, reduce heat and simmer for about 5 minutes or until cream has thickened. Add pasta, dried cherries and goat cheese and remove from heat. Stir until pasta is coated and goat cheese is completely incorporated. Add salt and pepper to taste.