Turkey Cordon Bleu Pasta

This creamy pasta from Sandra Netherton of Marietta, Georgia is a great use for extra turkey and ham. “This recipe has undergone a few changes, but it remains one of our favorites,” Sandra notes.

SERVINGS

4

CATEGORY

Main Dish

METHOD

Stovetop - One-Dish

PREP

10 min.

COOK

20 min.

TOTAL

30 min.

INGREDIENTS

  • 2 cups sliced fresh mushrooms
  • 1/2 cup sliced green onions
  • 1/4 cup chopped green pepper
  • 2 tablespoons butter
  • 2 cups cubed cooked turkey
  • 1 cup cubed fully cooked ham
  • 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
  • 1/2 cup water
  • 1/4 cup sherry or chicken broth
  • Hot cooked linguine
  • 1/4 cup shredded Swiss cheese

DIRECTIONS

In a large skillet, saute the mushrooms, onions and green pepper in butter for 4-5 minutes or until crisp-tender.
    In a large bowl, combine the turkey, ham, soup, water and sherry or broth. Stir into vegetables. Bring to a boil. Reduce heat to medium; cook, uncovered, for 3-4 minutes or until heated through. Serve over linguine. Sprinkle with Swiss cheese. Yield: 4 servings.

Printed from tasteofhome.com Aug 21, 2008

Copyright Reiman Media Group, Inc © 2008