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Asparagus-Turkey Pasta Toss

SUBMITTED BY: Lori Lytton 

"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."
RECIPE RATING:
This recipe has been rated 3 times with an average star rating of 3.7
Read Reviews (2)
PREP TIME  5 Min
COOK TIME  20 Min
READY IN  25 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 4 ounces uncooked angel hair pasta
  • 1 tablespoon butter or margarine
  • 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

DIRECTIONS

  1. Cook pasta according to package directions. In a saucepan, melt butter. Stir in the flour, bouillon, pepper and salt until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Reduce heat; add cheeses and stir until smooth. Stir in the turkey, asparagus and mushrooms. Cook until heated through. Drain pasta and place in a serving bowl. Pour sauce mixture over pasta; toss gently to coat.
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REVIEWS

The reviewer gave this recipe 3 stars. This recipe averages a 3.67 star rating.
Reviewed on Mar. 12, 2007 by kimbrwrite 
I added a packet of Lipton Soup Recipe's Ranch dressing mix to the sauce -- added some flavor.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 3.67 star rating.
Reviewed on Mar. 7, 2007 by Dawn M. 
Delicious! Mushrooms and asparagus don't get cooked much so make sure they are thin. I would... MORE


 
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