Turkey and Veggies with Chickeny White Sauce and Pasta

Creamy Turkey and Veggies Pasta

This was a little bit involved and a little different than a lot of what I’d been doing around that time for cooking. It was one of those occasions, that I just kept adding things until I had something I thought was good.  I was surprised by how much my family loved this dish though.  At dinner that night, they asked me to be sure to save the recipe to be able to make it again.  I said I didn’t write anything down that I did and I wasn’t sure I’d be able to remember it all to do it again.  They each looked at me with blank faces and my daughter said, “you mean, you’re never going to make this again?!   I felt a little bad.  The next day, I got out all the ingredients I used and was able to remember the order of things and write it all down after all.  My husband said this dish was like chicken pot pie and pasta in one, two of his favorites.  I’ll be making this again.

Chickeny White Sauce Ingredients

  • butter, 6 Tbsp
  • flour, 1/3 Cup
  • salt, 1/2 ts
  • pepper, 1/4 ts
  • milk, 2 Cups
  • 1/2 & 1/2, 3/4 Cup
  • parsley, 1/2 ts
  • onion powder, 1/4 ts
  • garlic powder, 1/2 ts
  • chicken bouillon, 1 ts
  • cooked boneless, skinless chicken or turkey cut into bite size chunks, 1 pound

Veggies Ingredients

  • brocoli 2 1/2 Cups, chopped to med.-big pieces
  • carrots 3 , peeled and chopped
  • mushrooms, 1 Cup, sliced
  • onion- 1/2 of a medium to large one, diced

Pasta

  • penne rigate pasta, 1 pound, cooked

Directions

Turkey

Bake or skillet fry one pound of boneless, skinless turkey (or chicken).  Cut into bite size chunks. (I used leftover turkey from Thanksgiving that I deboned, skinned, chunked and weighed into 1 pound baggies and froze.  It’s a great way to use up all the leftovers at the pace you want to and have pre-cooked meat for faster meals.)

Chickeny Whice Sauce

Put 6 tablespoons of butter into a sauce pan.  Turn the burner to medium or 5.  Melt the butter and stir in the flour, salt and pepper.  Add the milk and stir.  Stir in the 1/2 & 1/2.  Add the parsley, onion powder, garlic powder, and chicken boullion.  Stir and cook until thick and bubbly.  Add the turkey.  Turn the heat down to low and put a lid on it.

Pasta and Veggies

Fill a large pot with hot water and boil the pasta.  While the pasta is cooking, chop up the brocalie, carrots, (a bag of pre-chopped frozen would work great) mushrooms and onion.  Put the veggies into the pot with the sauce and turkey.  Turn the heat back up to medium and cook until the veggies are tender.  Drain the pasta and put back into the big pot.  Combine the contents of both pots into the big one.  Stir together and serve.

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