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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
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I always plan to use this recipe right after Thanksgiving Day. Leftover turkey never tasted so good. Ingredients:
2-1/2 cups uncooked multigrain spiral pasta |
3 large portobello mushrooms |
1 tablespoon olive oil |
1 tablespoon butter |
3 garlic cloves, minced |
3 tablespoons king arthur unbleached all-purpose flour |
1-1/2 cups 2% milk |
1/3 cup heavy whipping cream |
2 cups cubed cooked turkey |
3/4 teaspoon salt |
1/4 teaspoon pepper |
1 cup (4 ounces) shredded part-skim mozzarella cheese, divided |
2 tablespoons grated parmesan cheese |
Directions:
1. Cook pasta according to package directions. With a spoon, scrape and remove gills of mushrooms; slice caps.
2. In a large skillet, heat oil and butter over medium-high heat. Add sliced mushrooms; cook and stir until tender. Add garlic; cook 1 minute longer. Stir in flour until blended; gradually add milk and cream. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the turkey, salt and pepper; heat through.
3. Drain pasta; add to turkey mixture and toss to coat. Stir in 3/4 cup mozzarella cheese.
4. Transfer to a greased 8-in. square baking dish. Sprinkle with Parmesan cheese and remaining mozzarella cheese. Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Yield: 4 servings.
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