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Yield: 8 cups (1.9L)
Servings: 4
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This dish has a creamy, flavorful sauce; it's a great way to use
leftover turkey or chicken. Use fresh grated Parmesan cheese for the best results.
Ingredients
8 ounces (230g) angel hair pasta, uncooked
vegetable cooking spray
2 cups (180g) mushrooms, fresh, sliced
2 cloves garlic, minced
2 Tbsp (30g) margarine
3 Tbsp (23g) flour
2 cups (480mL) chicken broth
1 cup (230g) light sour cream
3 Tbsp (45mL) sherry or white wine
2 tsp (4g) basil
1/8 tsp (1g) pepper
Dash nutmeg
8 ounces (240g) turkey breast, boneless and skinless, cooked and
cut into 1/2-inch (1.5cm) cubes
1/4 cup (30g) freshly grated Parmesan cheese
Directions
Preheat oven to 375°F (190°C).
Cook pasta in a large pot of rapidly boiling water until done and
drain.
In large nonstick skillet prepared with vegetable oil spray, sauté
mushrooms and garlic until tender.
Combine mushrooms and cooked pasta in a large casserole dish that has
been sprayed with vegetable oil spray.
In a nonstick saucepan, melt margarine. Blend in flour using a whisk
and stirring constantly. Add chicken broth and continue to stir until sauce boils and
thickens. Remove sauce from heat; add sour cream, sherry, basil, pepper, nutmeg, and
turkey.
Pour over angel hair mixture. Sprinkle with grated Parmesan cheese.
Bake 30 minutes until heated thoroughly and lightly browned.
Nutrition Facts
Calories: 412
Total Fat: 10g
% Calories from fat: 22%
Protein: 28g
Carbohydrate: 51g
Cholesterol: 44mg
Sodium: 588mg
Copyright © 2002 Healthnotes, Inc. All rights
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purposes only and was created by a team of U.S. registered dietitians and food experts.
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medications. Information expires December 2003.