Asparagus-Turkey Pasta Toss Recipe

3 1 1
Asparagus-Turkey Pasta Toss Recipe
Asparagus-Turkey Pasta Toss Recipe photo by Taste of Home
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Asparagus-Turkey Pasta Toss Recipe

Read Reviews
3 1 1
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

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.
Originally published as Asparagus-Turkey Pasta Toss in Cooking for One or Two Cookbook 2003, p158

Nutritional Facts

1 cup: 555 calories, 20g fat (11g saturated fat), 99mg cholesterol, 935mg sodium, 54g carbohydrate (8g sugars, 3g fiber), 40g protein.

  • 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
  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.
Originally published as Asparagus-Turkey Pasta Toss in Cooking for One or Two Cookbook 2003, p158

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1wonders User ID: 5755782 77221
Reviewed May. 15, 2013

"Was a nice change of pace but definitely not a go-to recipe. Like to make a recipe the first time as the recipe states but did change a few things. Omitted additional salt as bouillon & Parmesan have plenty. Since the pasta only cooks 3 minutes decided to add the asparagus after it came to a boil. Was concerned that it would not cook in the sauce which turned out perfect for our taste. Did add 1/4 cup extra milk as the sauce really thickened after adding the cheeses. Says it yields 2 servings but we have enough leftover for one."

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