Savory Turkey Sauced Pasta
|Sliced fresh mushrooms||2 Cup (32 tbs)|
|Sliced green onions||1⁄3 Cup (5.33 tbs)|
|Garlic||2 Clove (10 gm), minced|
|Olive oil/Cooking oil||1 Tablespoon|
|Canned stewed tomatoes||14 1⁄2 Ounce (1 Can)|
|Cooked cubed turkey/Chicken||1 1⁄2 Cup (24 tbs)|
|Chicken broth||1 1⁄4 Cup (20 tbs)|
|Frozen peas||1 Cup (16 tbs)|
|Snipped fresh thyme/1/2 teaspoon dried thyme, crushed||1 Tablespoon|
|Light dairy sour cream||8 Ounce (1 Carton)|
|Gemelli/Rotini / other pasta||8 Ounce|
1. In a large saucepan cook mushrooms, green onions, and garlic in hot oil till mushrooms are tender. Carefully add the stewed tomatoes, turkey, chicken broth, peas, thyme, salt, and pepper. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Stir together the sour cream and cornstarch; add to skillet. Cook and stir till thickened and bubbly; cook and stir 2 minutes more.
2. Meanwhile cook the pasta according to package directions; drain.