Asparagus-Turkey Pasta Toss |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 2 |
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Since turkey is economical, we enjoy it in many ways year-round. This springtime favorite started out as a seafood recipe, but I adapted it. Ingredients:
4 ounces uncooked angel hair pasta |
1 tablespoon butter |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon chicken bouillon granules |
1/4 teaspoon pepper |
1/8 teaspoon salt |
3/4 cup milk |
1/4 cup shredded swiss cheese |
3 tablespoons shredded parmesan cheese |
1 cup diced cooked turkey |
10 fresh asparagus spears, cut into 1-inch pieces |
1/2 cup sliced fresh mushrooms |
Directions:
1. Cook pasta according to package directions. Meanwhile, in a small saucepan, melt butter. Stir in the flour, bouillon, pepper and salt until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheeses and stir until smooth.
2. Stir in the turkey, asparagus and mushrooms. Cook until heated through. Drain pasta and place in a serving bowl. Pour sauce mixture over pasta; toss gently to coat. Yield: 2 servings.
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