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Creamy Turkey (or Chicken) and Mushroom Pasta

Contributed by: Chris WebAdmin. of RecipesNow.com

Tip: For meal planning made easy, keep this recipe on hand and freeze leftover turkey or chicken in 2 cup batches.

Ingredients:

  • 2 tbsp 30 mL MAZOLA Corn Oil
  • 1 small onion, chopped
  • 2 cups 500 mL sliced mushrooms
  • 1 red or green pepper, sliced
  • 2 cups 500 mL cubed, cooked turkey or chicken
  • 1 cup 250 mL frozen green beans or peas
  • 1 1/2 cups 375 mL milk
  • 2 tbsp 30 mL CANADA Corn Starch
  • 1 tsp 5 mL salt
  • 1/2 tsp 2 mL dried thyme
  • 1/4 tsp 1 mL pepper
  • 4 cups 1 L wide egg noodles, cooked and drained

Directions:

In large skillet heat oil over medium heat. Add onions, mushrooms and red pepper; cook 2 to 3 minutes, stirring frequently.

Add turkey, beans or peas; stir and cook 1 minute.

In small bowl stir milk, corn starch, salt, thyme and pepper until smooth; pour into skillet.

Stirring constantly bring to boil; boil 1 minute to thicken. Toss with cooked egg noodles and serve.

Serving Size: Makes 4 servings.


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