1 (8-ounce) package dried linguini or spaghetti
1 tablespoon olive oil
1 (10-ounce) package presliced mushrooms
4 green onions, sliced
2 cloves garlic, sliced
1 1/2 cups milk
2 tablespoons flour
1/4 cup Parmesan cheese
1/2 teaspoon dried or 1 1/2 teaspoons chopped fresh basil leaves
1/4 teaspoon salt


1. Cook linguini in a large pot of boiling salted water according to package directions. Drain well.
2. Meanwhile, in a large nonstick skillet, heat oil over medium-high heat until hot. Add mushrooms, green onions and garlic. Stir-fry until mushrooms begin to brown. Stir in turkey and cook until turkey is hot.
3. Preheat broiler. In quart jar with lid, combine milk, flour, 2 tablespoons Parmesan cheese, the basil and salt. Shake until smooth. Add to turkey mixture and cook, stirring constantly, until sauce has thickened.
4. Transfer linguini to flameproof baking dish; top with turkey mixture and remaining 2 tablespoons Parmesan cheese. Place under broiler until lightly browned, about 1 minute.

This creamy pasta dish can be completed in only a few minutes more than the time it takes to cook the pasta.

Easy Turkey Tetrazzini
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