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Asparagus-Turkey Pasta Toss Recipe

Asparagus-Turkey Pasta Toss Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:2 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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, 20 g fat (11 g saturated fat), 99 mg cholesterol, 935 mg sodium, 54 g carbohydrate, 3 g fiber, 40 g protein.

Wine Pairings

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.