|1 pkg (375 g)||CATELLI SMART® Linguini|
|1 tbsp (15 mL)||olive oil|
|8 oz (250 g)||sliced mushrooms|
|1 can (370 mL)||evaporated milk|
|1 cup (250 mL)||chicken broth|
|4 tsp (20 mL)||each cornstarch and minced garlic|
|1/2 tsp (2 mL)||each salt and pepper|
|1/4 tsp (1 mL)||ground nutmeg|
|2 cups (500 mL)||chopped cooked turkey or chicken breast|
|4 cups (1 L)||lightly packed baby spinach leaves|
|1/3 cup (75 mL)||grated Parmesan cheese (approx.)|
Heat oil in a large, nonstick skillet set over medium heat. Add onion and mushrooms; cook, stirring often, for 5 minutes or until golden.
Whisk evaporated milk with broth, cornstarch, garlic, salt, pepper and nutmeg. Stir into skillet. Cook, stirring, for 5 minutes or until thickened slightly. Add turkey and simmer over low heat for 2 to 3 minutes or until heated through.
Meanwhile, cook linguini according to package directions. Drain well; add linguini to skillet along with spinach and Parmesan cheese. Toss until coated. Serve immediately with additional cheese (if desired).
Transform leftover holiday roast turkey or chicken into a comforting creamy pasta with this no-fuss recipe.
|Tips||Although this recipe is a great way to use up leftover turkey or chicken, if you have none on hand, buy pre-cooked chicken strips or a rotisserie chicken to use instead.|
|For a bright flavour addition, add some finely grated lemon zest along with the Parmesan cheese.|
|For a more adult version, add a splash of white wine to the mushrooms before stirring in the milk mixture.|
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