Pasta Alfredo with Turkey

This recipe is ideal for using leftover turkey. The pasta has a creamy sauce with parmesan cheese, chopped parsley, and peas.
Ingredients
4
Servings
  • 1 cup leftover turkey
  • 1 stick butter 1 stick butter
  • 1 teaspoon garlic 1 teaspoon garlic
  • 1 cup Parmesan cheese, grated 1 cup Parmesan cheese, grated
  • 1 cup whipping cream 1 cup whipping cream
  • 3/4 teaspoons cornstarch 3/4 teaspoons cornstarch
  • 1/2 cans peas 1/2 cans peas
  • pasta
  •   pepper pepper
  • 1/4 cups parsley, chopped 1/4 cups parsley, chopped
Preparation
30 mins
0 mins
Low
  • Bring salted water to a boil and cook the pasta according to the package instructions.
  • In a small pot, add 1 cup of chopped turkey, 1 teaspoon of garlic, and 4 teaspoons of butter. Cook over medium heat until the butter melts, the garlic is cooked, and the turkey is warm. Lower the temperature to the lowest setting to keep the turkey warm but not overcook it. (It can be covered).
  • In another pot, add 1/4 cup of butter and 1 cup of heavy cream. Bring to a boil and lower the heat slightly. Add 1 cup of freshly grated parmesan cheese, and stir quickly to incorporate and melt. Add 3/4 teaspoon of cornstarch to thicken the sauce.
  • Add 1/4 cup of chopped parsley and half a can of peas to the sauce. Stir well and season with salt and pepper.
  • Stir the pasta with the alfredo sauce and serve a bit of turkey on top. Sprinkle with more chopped parsley and grated parmesan cheese.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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