If you're serving this to the kids, simply omit the hot sauce and the blue cheese. It still has wonderful appeal even without the grownup flavors. Simple & Delicious Test Kitchen
- 8 ounces uncooked linguine
- 1 cup chopped onion
- 1 cup chopped celery
- 3/4 cup chopped carrot
- 1 teaspoon minced garlic
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 2 cups milk
- 4 ounces cream cheese, softened
- 4 cooked Roasted Turkey Breast Tenderloins, chopped
- 2 to 3 tablespoons Louisiana-style hot sauce
- 1/4 cup crumbled blue cheese
- Cook linguine according to package directions. Meanwhile, in a Dutch oven, saute the onion, celery, carrot and garlic in butter until tender. Stir in flour and salt until blended. Gradually add milk. Bring to a boil. Cook and stir for 1-2 minutes or until slightly thickened.
- Stir in cream cheese until melted. Add turkey and hot sauce; heat through. Drain linguine; toss with turkey mixture. Sprinkle with blue cheese. Yield: 5 servings.
Originally published as Buffalo Turkey with Linguine in Simple & Delicious May/June 2009, p12
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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