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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.
