This dish has a creamy, flavorful sauce; it's a great way to use
leftover turkey or chicken. Use fresh grated Parmesan cheese for the best results.
Preparation facts
Servings: 4
Yield: 8 cups (1.9L)
Ingredients
8 oz (230g) angel hair pasta, uncooked
vegetable cooking spray
2 cups (180g) mushrooms, fresh, sliced
2 cloves garlic, minced
2 Tbs (30g) margarine
3 Tbs (23g) flour
2 cups (480mL) chicken broth
1 cup (230g) light sour cream
3 Tbs (45mL) sherry or white wine
2 tsp (4g) basil
1/8 tsp (1g) pepper
dash nutmeg
8 oz (240g) turkey breast, boneless and skinless, cooked and cut
into 1/2-inch (1.5cm) cubes
1/4 cup (30g) freshly grated Parmesan cheese
Directions
Preheat oven to 375°F (190°C).
Cook pasta in a large pot of rapidly boiling water until done and
drain.
In large nonstick skillet prepared with vegetable oil spray, sauté
mushrooms and garlic until tender.
Combine mushrooms and cooked pasta in a large casserole dish that has
been sprayed with vegetable oil spray.
In a nonstick saucepan, melt margarine. Blend in flour using a whisk
and stirring constantly. Add chicken broth and continue to stir until sauce boils and
thickens. Remove sauce from heat; add sour cream, sherry, basil, pepper, nutmeg, and
turkey.
Pour over angel hair mixture. Sprinkle with grated Parmesan cheese.
Bake 30 minutes until heated thoroughly and lightly browned.
Nutrition facts
Serving Size 1 serving
Calories 491
Calories from Fat 154 (31%)
% Daily Value*
27%Total Fat 17g
41%Saturated
Fat 8.2g
Polyunsaturated Fat 1.9g
Monounsaturated Fat 5.6g
14%Cholesterol 42mg
28%Sodium 667mg
15%Potassium 537mg
20%Total
Carbohydrate 60g
13%Dietary
Fiber 3.2g
Sugars 1g
Sugar Alcohols 0g
40%Protein 20g