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Asparagus-Turkey Pasta Toss

 Asparagus-Turkey Pasta Toss
Since turkey is economical, we enjoy it in many ways year-round. This springtime favorite started out as a seafood recipe, but I adapted it.
2 ServingsPrep/Total Time: 25 min.


  • 4 ounces uncooked angel hair pasta
  • 1 tablespoon butter
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon chicken bouillon granules
  • 1/4 teaspoon pepper
  • 1/8 teaspoon salt
  • 3/4 cup milk
  • 1/4 cup shredded Swiss cheese
  • 3 tablespoons shredded Parmesan cheese
  • 1 cup diced cooked turkey
  • 10 fresh asparagus spears, cut into 1-inch pieces
  • 1/2 cup sliced fresh mushrooms


  • Cook pasta according to package directions. Meanwhile, in a small
  • saucepan, melt butter. Stir in the flour, bouillon, pepper and salt
  • until smooth; gradually add milk. Bring to a boil; cook and stir 2
  • minutes or until thickened. Reduce heat; add cheeses and stir until
  • smooth.
  • Stir in the turkey, asparagus and mushrooms. Cook until heated
  • through. Drain pasta and place in a serving bowl. Pour sauce mixture
  • over pasta; toss gently to coat. Yield: 2 servings.
Nutritional Facts: 1 serving (1 cup) equals 555 calories,

2 of 2

Asparagus-Turkey Pasta Toss (continued)

Nutritional Facts: 20 g fat (11 g saturated fat), 99 mg cholesterol, 935 mg sodium, 54 g carbohydrate, 3 g fiber, 40 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.