Ingredients Jump to Instructions ↓

  1. 6 ounces uncooked egg noodles

  2. 3 tablespoons butter

  3. 1/4 cup all-purpose flour

  4. 1 can (14-1/2 ounces) chicken broth

  5. 1 cup whipping cream

  6. 2 tablespoons dry sherry

  7. 2 cans (6 ounces each) sliced mushrooms, drained

  8. 1 jar (7-1/2 ounces) roasted red peppers, drained and cut into 1/2-inch strips

  9. 2 cups chopped cooked turkey

  10. 1 teaspoon Italian seasoning

  11. 1/2 cup grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Cook egg noodles in large saucepan according to package directions. Drain well; return noodles to saucepan.

  2. Meanwhile, melt butter in medium saucepan over medium heat. Add flour; whisk until smooth. Add broth; bring to a boil over high heat. Remove from heat. Gradually add whipping cream and sherry; stir until well blended.

  3. Add mushrooms and peppers to noodles; toss well. Add half of broth mixture to noodle mixture; stir. Combine remaining chicken broth mixture, turkey and Italian seasoning in large bowl.

  4. Spoon noodle mixture into serving dish. Make a well in center of noodles; spoon turkey mixture into well. Sprinkle with cheese.


Send feedback