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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 8 |
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A slightly lighter version, based on an Everyday Food recipe. Ingredients:
4 tablespoons butter |
1 lb mushroom, cleaned and sliced |
3 stalks celery, peeled and chopped |
1/2 cup all-purpose flour |
3 cups 2% low-fat milk |
1 (14 1/2 ounce) can reduced-sodium chicken broth |
1/2 cup dry sherry |
3 cups parmesan cheese, grated |
1 teaspoon dried thyme |
1 lb linguine, broken in half |
4 cups turkey breast, skin removed, and cut into bite-sized pieces |
Directions:
1. Prehat oven to 400. Bring a large pot of salted water to boil for pasta.
2. In a large sauce pan, melt 2 tablespoons butter over high heat. Add mushrooms and season with salt and peper. Cook, turning frequently, until tender and browned, 8-10 minutes. Add celery and sautee until softened. Transfer to a bowl and set aside.
3. Make sauce: in same saucepan, melt remaining butter over medium heat. Add flour; cook, whisking, about 1 minute. Whisking constantly, gradually add milk, broth, and sherry. Bring to a boil, reduce to simmer, and add 2 cups parmesan and thyme. Season with salt and pepper.
4. Cook pasta 2-3 minutes less than package directions; drain. Add to pot and toss well with turkey, mushrooms, and sauce. Divide between two shallow 2-quart baking dishes. Sprinkle with remaining parmesan.
5. Bake until browned, about 30 minutes, or freeze. Let stand 10 minutes before serving.
6. To freeze: let pasta cool to room temp, cover tightly with foil, freeze up to 3 months. Bake, covered with foil, from frozen at 400 until center is warm, about 2 hours. Uncover and bake 20 minutes until top is browned.
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