Leftover turkey never tasted so good as in this pasta bake with tender noodles, juicy chicken and mushrooms in a creamy sauce, all under a golden crusty topping.
Ingredients:
- 340 g linguine or spaghetti noodles (boiled in salted water for two minutes less than package directions)
- 3 tbsp butter
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 cups mushrooms, sliced
- 3 tbsp flour
- 2 cups warm chicken or turkey broth
- 1 1/2 cups milk
- 1/2 cup dry white wine
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- pinch of nutmeg
- 3 cups cooked turkey, shredded or cubed
- 1 cup frozen peas
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese (or Swiss)
- 1/2 cups breadcrumbs
- 2 tbsp melted butter
Instructions:
- Place the cooked noodles in a greased 9" x 13" casserole dish and set aside.
- In a large skillet, melt the 3 tbsp of butter over medium heat, and add the onions. Cook for a couple of minutes until softened.
- Add garlic and mushrooms and cook for 5 minutes.
- Sprinkle in the flour and stir to coat the vegetables. Cook for 1 minute.
- Slowly whisk in the warm stock, then the milk, stirring constantly until smooth.
- Stir in the wine, salt, pepper and nutmeg. Simmer for 4 to 5 minutes until thickened and creamy, stirring occasionally.
- Preheat the oven to 375°F.
- Stir the turkey, peas and half of the Parmesan into the sauce.
- Pour the mixture over the noodles in the casserole dish and mix to combine and spread evenly.
- Top with the shredded mozzarella cheese, the remaining Parmesan cheese and the breadcrumbs mixed with the 2 tbsp of melted butter.
- Bake in the preheated 375°F oven for 30 minutes or until bubbly and golden brown.
- Let rest for 5 minutes before serving.
Add comment
Comments