We have some roasted turkey breast in the fridge from last night’s dinner so I am using it tonight in this rich and velvety pasta dish. Right before serving, I top the pasta with crispy, crumbled bacon.
Ingredients:
8 servings of fettuccine, cooked and drained
2 cups of cubed turkey
1 18-oz package of sliced mushrooms
3 slices of crisp bacon, crumbled
4 tablespoons of butter
6 tablespoons of flour
1 cup of heavy cream
1 1/2 cups of milk
salt & pepper
3 leaves of basil (for garnish)
In a large saucepan, melt butter. Add flour and stir until combined. Add cream. Stir until all lumps are dissolved. Add milk, salt and pepper. Allow the sauce to thicken over low heat for about 10 minutes. Stir occasionally.
Add turkey and mushrooms to the sauce. Heat another 5 minutes. (If the sauce becomes too thick, you can add more milk or water to thin.)
Pour mixture over pasta. Top with bacon bits and basil.