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Since this dish combines turkey and pasta, even our children love it. It's fun to make turkey a different way, and you can't beat the creamy, cheesy sauce. This recipe also helps stretch my meal budget. -Cassie Dion, S. Burlington, Vermont
This recipe is:
Contest Winning
Quick
Nutritional Facts 1 serving (1 cup) equals 568 calories, 36 g fat (22 g saturated fat), 174 mg cholesterol, 222 mg sodium, 31 g carbohydrate, 1 g fiber, 30 g protein.
Originally published as Turkey Pasta Supreme in Taste of Home December/January 1996, p29
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Sep. 20, 2011 by katieleigh3508
I made this for dinner last night using left-over turkey. It was great! My husband claimed the leftovers this morning before I even got a chance - and he's not usually big on leftovers :)
Reviewed on Sep. 27, 2009 by cwbuff
The name is apt - this recipe is supreme! The sauce is simple but delicious. I altered nothing and it came out great. I served it when my brother-in-law and his wife visited, and they loved it. Terrific and light way to use up turkey leftovers at holiday time.
Reviewed on Feb. 11, 2008 by keverwann
We liked it after we altered it by adding:1/2 medium onion, cut into 1 inch strips1/2 red bell pepper, cut into 1 inch strips1 cup shredded carrot1 cup shredded green cabbage1 stalk of fresh broccoli, the stem cut into 1/6th inch thick rounds that were cut in semi-circles and the florets cut in half length-wisesaltand doubling the garlic, milk/cream, cheese, and pepper.The veggies were sauted in butter and garlic and the poultry was added and cooked before adding the sauce ingredients.We served it over brown rice too.It turned out yummy!This gave us 6-7 servings.
We liked it after we altered it by adding:
1/2 medium onion, cut into 1 inch strips
1/2 red bell pepper, cut into 1 inch strips
1 cup shredded carrot
1 cup shredded green cabbage
1 stalk of fresh broccoli, the stem cut into 1/6th inch thick rounds that were cut in semi-circles and the florets cut in half length-wise
salt
and doubling the garlic, milk/cream, cheese, and pepper.
The veggies were sauted in butter and garlic and the poultry was added and cooked before adding the sauce ingredients.
We served it over brown rice too.
It turned out yummy!
This gave us 6-7 servings.
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