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Turkey And Fettuccine With Mushroom Garlic Cream Sauce

Make Turkey And Fettuccine With Mushroom Garlic Cream Sauce at home with Fresh Fettuccine, Leftover Cooked Turkey Breast, Parsley, Presliced Fresh Button Mushrooms, and Oyster Mushrooms Presliced Mushrooms. Serves 4. Scale it up or down for the number of people at the table.

Ingredients

• 1 lb
• 4 cup
• 2 tbsp
• 1/2 lb
• 1/2 lb
• 4
• 1/4 cup
• 1 cup
• 1 cup
• 1 tbsp

Method (preview)

1. 1

   Cook pasta and keep warm.

2. 2

   Dice enough leftover cooked turkey to measure 4 cups; mince enough fresh parsley to measure 2 tablespoons.

3. 3

   Set the turkey and parsley aside.

4. 4

   Place the 1/2 pound each of button and oyster mushrooms and 4 garlic cloves in a food processor and pulse until very finely chopped, almost pureed.

5. 5

   Heat a deep 10-inch skillet over medium heat.

6. 6

   Spray with Pam.

7. 7

   Add mushrooms and cook, stirring frequently, until the mushrooms release their moisture and then begin to dry, about 3 minutes.

8. 8

   Add the 1/4 cup sherry, increase the heat to high, and boil until reduced by half, about 4 minutes.

9. 9

   Add the 1 cup chicken broth and boil about 4 minutes, or until slightly thickened.

10. 10

    Add the 1 cup half and half and simmer, stirring occasionally, for another 4 to 5 minutes, until slightly thickened.

11. 11

    Add the 1 tablespoon vinegar and salt and pepper to taste.

12. 12

    Stir in the diced turkey and parsley and heat through, stirring occasionally.

13. 13

    Serve over pasta.

14. 14

    "http://www.minutemeals.com/cgi-bin/SoftCart.exe/pages/recipes/poultry po0035.htm?L+minutemeals+wkvw4945+947968109"

15. 15

    Serving Ideas: Serve with Broccoli with Smoked Almonds.

16. 16

    Season to taste and pour over the meat you've cooked. Simple (and stratified), fast, and very tasty.