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.
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
Reviews
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.