Recipe : Turkey - Mushroom Noodle Leftovers

Turkey-Mushroom Noodle Leftovers Recipe

Ingredients:
16 oz ground turkey (I use lean- 7% fat)
8 oz portabella mushrooms, sliced
1/2 onion, sliced thin
1 garlic clove, minced
1 teaspoon garlic powder
1/3 teaspoon smoked paprika
1/2 cup whipping cream
1/4 grated parmesan cheese (2 palmfuls for me)
2 teaspoons dried thyme, divided
Egg Noodles, 4 oz dried
Salt & Pepper
Fresh parsley to garnish

Directions:
Bring water to a boil in a pot with noodles.

In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the onions and 1-2 minutes. Add chopped garlic, cook for another season, and season with 1 teaspoon of thyme, salt and pepper. When the onions are very tender but not browned, you add 1 tablespoon of butter and mushrooms. Add noodles to the pan and cook as directed on the package. Yoder I egg noodles, cooking time 20 minutes.

Continue cooking until the mushrooms and onions mushrooms and their liquid to the pot begins to dry. Add 1 tablespoon of balsamic vinegar and dirt from the bottom of the pan. Bake for 1 minute, then add ground turkey, pan, break it into pieces while cooking. Add a teaspoon of thyme seconds smoked, paprika and garlic powder. They will keep on medium heat until Turkey mainly brown, then reduce to medium-low. If the pan seems dry, up to 1 / 4 cup vegetable broth or chicken broth or water. Keep finished over medium heat until the noodles are. A small amount of liquid in the pan.

When the noodle is ready, drain and add mushrooms to the pan with the mixture Turkey. Stir, then take off the heat. Add 1 / 4 cup grated cheese and 1 / 2 cup whipped cream. Stir in cheese and sauce thickens down. Garnish with a sprinkle of chopped fresh parsley. Excellent with steamed asparagus or green beans on the side.
Serves 4

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