Home Cooks > Recipes > Turkey & Mushroom Pasta
Yield: Makes 4 servings 1/2 pound uncooked vermicelli
3 tablespoons butter or trans
fat-free butter-like spread
3 tablespoons all-purpose flour
1-1/4 cups chicken broth
3/4 cup Pearl Original Organic
4 ounces fresh mushrooms,
2 teaspoons Kikkoman Soy
1/4 teaspoon salt
1/2 pound cooked turkey, cut into
1/2-inch pieces (about 1-1/2 cups)
1/4 cup minced fresh parsley
- Cook vermicelli according to package directions; drain and keep warm in large serving bowl.
- Meanwhile, melt butter in medium-size saucepan over medium heat. Blend in flour; cook and stir 1 minute. Gradually stir in broth and soymilk until smooth. Add mushrooms, soy sauce and salt. Simmer 5 minutes, stirring frequently, or until mixture starts to thicken.
- Stir in turkey and parsley; heat through.
- Pour over vermicelli; toss well to combine. Serve immediately.