- 12 ounces wide egg noodles
- 1/4 cup finely chopped onion
- 1 garlic clove, minced
- 2 tablespoon butter
- 3 tablespoons cornstarch
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 can (12 ounces) fat-free evaporated milk
- 2 cups cubed cooked turkey breast
- 1 cup fresh sliced mushroom
- 1 cup frozen peas, thawed
- 1/2 teaspoon seasoned salt
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 tablespoon freshly chopped parsley leaves
- 3/4 teaspoon freshly ground black pepper
- 1/3 cup freshly grated Parmesan
Directions
- Saute the onions, garlic and mushrooms in butter in a large skillet or Dutch oven over medium-high heat. Add the peas, salt, paprika, cayenne, and chicken broth and cook, stirring, until smooth. Whisk the cornstarch into the evaporated milk and pour into the pan, bring to a boil. Reduce the heat to medium and simmer, stirring occasionally, until the sauce is thick enough to coat the back of a spoon and very flavorful, 15 to 20 minutes.
- Meanwhile, bring a large pot of salted water to a boil and cook the egg noodles until al dente, about 8 minutes. Drain in a colander and set aside.
- When the sauce has thickened, add the noodles, turkey, parsley, salt, black pepper, and Parmesan to the skillet and stir until thoroughly combined. Serve immediately.
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