Description
This creamy mushroom turkey pasta is a one-pot comfort dish loaded with tender turkey, sautéed mushrooms, and penne pasta simmered in a rich, cheesy sauce. It’s a satisfying way to transform leftovers into a hearty, weeknight meal.
Ingredients
2 cooked turkey thighs, skin removed and chopped
1 teaspoon dried basil
Salt and black pepper, to taste
1 tablespoon olive oil
1 medium yellow onion, finely chopped
4 cloves garlic, minced
8 ounces mushrooms, sliced
1 quart chicken broth
1 (12-fluid-ounce) can evaporated milk
⅓ cup milk
10 ounces uncooked penne pasta (about 4 cups)
1 cup freshly grated Parmesan cheese
Fresh parsley, chopped (for garnish)
Instructions
1. Season the turkey with dried basil, salt, and pepper. Bake at 375°F until fully cooked and the internal temperature reaches 165°F, about 45 minutes. Let cool slightly, remove the skin, and chop into bite-size pieces.
2. Heat the olive oil in a large pot or Dutch oven over medium heat.
3. Add the chopped onion and garlic, cooking until the onion turns soft and translucent, about 2 minutes.
4. Stir in the mushrooms and cook for 3 minutes, allowing them to release their moisture.
5. Pour in the chicken broth, evaporated milk, and regular milk. Season with additional salt and pepper, then bring to a gentle simmer.
6. Add the uncooked pasta and simmer, stirring occasionally, until the pasta is tender and the sauce thickens, about 15 minutes.
7. Stir in the Parmesan cheese until melted and smooth.
8. Fold in the chopped turkey and reduce the heat to low. Let the pasta rest for 5 minutes so the sauce thickens and the turkey warms through.
9. Garnish with fresh parsley and extra Parmesan if desired. Serve warm.
Notes
Use ground turkey or leftover chicken as a substitute for turkey thighs.
For a lighter version, use low-fat evaporated milk and skip extra cheese garnish.
Leftovers can be stored in an airtight container for up to 3 days and reheated with a splash of milk or broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Comfort Food
- Method: Baking and stovetop
- Cuisine: American