| Level: | Easy |
| Total: | 30 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- 8 ounces wide egg noodles
- 3 tablespoons unsalted butter
- Freshly ground pepper
- 1/2 small onion, diced
- 2 stalks celery, sliced
- 8 ounces cremini mushrooms, stemmed and sliced
- 1 teaspoon chopped fresh thyme
- 1/4 cup dry white wine
- 1 1/2 cups heavy cream
- 12 ounces leftover skinless roast turkey breast or rotisserie chicken breast, chopped (about 3 cups)
- 1 5-ounce package baby spinach (about 8 cups)
- 1/2 cup grated parmesan cheese (about 1 ounce)
Instructions
- Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Toss with 1 tablespoon butter and season with salt and pepper.
- Meanwhile, heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the mushrooms, thyme, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the mushrooms are lightly golden, 6 to 7 minutes. Add the wine and cook until absorbed, about 1 minute. Add the heavy cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is slightly thickened, 4 to 5 minutes.
- Stir the turkey and spinach into the sauce and cook until the turkey is warmed through and the spinach is wilted, about 3 minutes. Stir in the reserved cooking water and return to a simmer. Remove from the heat and stir in 1/3 cup parmesan.
- Toss the noodles with the turkey mixture. Sprinkle with the remaining parmesan.
Nutrition Facts
| Calories | 780 |
| Total Fat | 47 grams |
| Saturated Fat | 29 grams |
| Cholesterol | 268 milligrams |
| Sodium | 581 milligrams |
| Carbohydrates | 47 grams |
| Dietary Fiber | 4 grams |
| Protein | 41 grams |
| Sugar | 6 grams |
Reviews
Oh My! Made as written and it is Fantastic!
Easy to prepare and will definitely include in my meal rotation. Next time will add a little extra mushrooms and turkey. I imagine this would also be great to substitute chopped rotisserie chickens breast instead of Turkey.
Easy to prepare and will definitely include in my meal rotation. Next time will add a little extra mushrooms and turkey. I imagine this would also be great to substitute chopped rotisserie chickens breast instead of Turkey.
This was killer good!!! I had only one substitution…pappardelle pasta because I had no wide egg noodles. Other than that, I followed the recipe exactly. We loved it!! A great way to use leftover Turkey, but will make again with chicken!
I made this with chicken thighs and Swiss chard, tarragon and basil. It is delicious.
Best ever. Will be our go to for leftover turkey
Loved it! Will definitely make it again! Thank you!
Fantastic dish. I’ve made of several times and even the 2 year old loves it.
So good. Too much food can we freeze?
This is delicious. It was so easy and a great way to use leftover turkey.
Turned out awesome! Wonderful way to eat the leftover Thanksgiving Turkey.
This was really good! My little ones loved it too! I did use ground turkey instead and I cooked that right after the onions & celery, came out great!