Roast Turkey and Mushroom Pasta with White Wine Cheese Sauce

Use presliced mushrooms to shave prep time. Instead of using a high-sodium canned white sauce, our recipe employs a simple homemade, flour-thickened, creamy one. Try Edam or Gruyère in place of the fontina.

Yield: 8 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 458
  • Calories from fat: 24%
  • Fat: 12.2g
  • Saturated fat: 6.6g
  • Monounsaturated fat: 3.6g
  • Polyunsaturated fat: 0.8g
  • Protein: 41.9g
  • Carbohydrate: 44.7g
  • Fiber: 2.4g
  • Cholesterol: 102mg
  • Iron: 3.6mg
  • Sodium: 634mg
  • Calcium: 257mg

Ingredients

  • 2 teaspoons olive oil
  • 5 cups sliced cremini mushrooms (about 1 pound)
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped shallots (about 3 medium)
  • 3/4 cup dry white wine, divided
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon kosher salt, divided
  • 1/2 teaspoon freshly ground black pepper, divided
  • 3 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups fat-free, less-sodium chicken broth
  • 2 cups fat-free milk
  • 3/4 cup (3 ounces) grated fontina cheese
  • 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano, divided
  • 6 cups hot cooked fusilli (short twisted spaghetti; about 12 ounces uncooked)
  • 2 cups chopped cooked turkey breast (about 1 1/2 pounds)
  • Cooking spray

Preparation

  1. Preheat oven to 375°.
  2. Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion, and shallots; sauté 5 minutes or until onion and shallots are lightly golden. Stir in 1/4 cup wine, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook 1 minute or until liquid has evaporated, scraping pan to loosen browned bits. Set aside.
  3. Melt butter in a large saucepan over medium-high heat. Add flour; cook 30 seconds, stirring constantly with a whisk. Add remaining 1/2 cup wine, broth, and milk; bring to a boil, stirring constantly. Reduce heat, and cook 5 minutes or until slightly thick, stirring constantly. Remove pan from heat, and stir in fontina and 1/4 cup Parmigiano-Reggiano, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Stir in mushroom mixture, pasta, and turkey; toss gently to combine. Place in a 13 x 9-inch baking dish coated with cooking spray; sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375° for 12 minutes or until lightly browned. Let stand 10 minutes before serving.
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