Fusilli with Turkey Rosemary
- Ingredients
- 3 tbsp (45 mL) Butter or Margarine
- ½ cup (125 mL) chopped Celery
- ½ cup (125 mL) chopped Green Onion
- 1 Garlic clove
- 1 cup (250 mL) sliced Mushrooms
- ½ - ¾ tsp (2-3 mL) dried Rosemary
- ½ tsp (1 mL) ground Pepper
- ¼ cup (50 mL) all-purpose Flour
- 1 ½ cups (375 mL) Turkey stock
- 1 ½ cups (375 mL) canned Evaporated Milk or Light Cream
- 1 lb (500 g) cooked Turkey cut in ½ inch (1 cm) cubes OR Smoked Turkey
- Grated Parmesan Cheese (optional)
- 4 cups (1 L) cooked Fusilli, Rigatoni or shell pasta
- Directions
- Sauté celery, green onion, garlic and mushrooms in butter over medium heat until soft. Stir in rosemary, pepper and flour. Stir in turkey stock and evaporated milk. Cook stirring constantly until thickened. Add turkey; simmer until hot. Toss with pasta. Serve with cheese, if desired.
