Hey there– I’m thankful for the person who first thought to team up butter, garlic and parmesan and load it onto pasta. They were brilliant! I love this simple little dish that helpfully used up the left over cooked turkey stashed in the freezer. You could used chicken just as well. I’ve been enjoying the leftovers all week for lunch at school…
8 oz. pasta –whatever is your favorite
2 cups cooked turkey, cut in chunks
8 to 10 crimini mushrooms, cut in nice little chunks
2 tab. olive oil
1/4 cup butter
2 cloves garlic, minced
1/4 cup flour
1 1/2 cups whole milk*
1/2 cup parmesan reggiano cheese
salt to taste (about 1/4 tsp.)
Put the water on to boil and cook up the pasta. Then sear the mushrooms in the oil. Remove them from the pan and wipe it clean. Then melt the butter in the pan along with the garlic. When it’s starts to simmer, stir in the flour to make a paste. Then gradually mix in the milk, stirring all the while. When it thickens into a creamy sauce, add in the cheese and turkey. That’s it! So much flavor for so little work.
Serve it up with a crispy salad and a sturdy chunk of good bread. Dinner.
*We only had nonfat on hand and it worked just fine (although I’m sure whole milk could have/would have been creamier).