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.