Pasta with Smoked Turkey and Wild Mushrooms
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 2 cups whipping cream
- 2 tablespoons olive oil
- 1 pound penne pasta
- 3/4 cup grated romano cheese
- 1 1/2 cups dry white wine
- 1/2 cup chopped fresh chives
- 4 portobello mushrooms (about 8 ounces), stemmed, dark gills removed, chopped
- 4 cups chopped stemmed shiitake mushrooms (about 5 ounces)
- 1 large red bell pepper, seeded, diced
- 1 pound smoked turkey, diced (about 3 1/2 cups)
- Carbohydrate 75 g(25%)
- Cholesterol 164 mg(55%)
- Fat 40 g(61%)
- Fiber 6 g(23%)
- Protein 38 g(75%)
- Saturated Fat 20 g(101%)
- Sodium 375 mg(16%)
- Calories 844
Preparation Heat olive oil in heavy large pot over medium-high heat. Add chopped shallots and sauté 1 minute. Add portobello and shiitake mushrooms and bell pepper and sauté until vegetables are tender, about 5 minutes. Add white wine and boil until liquid is reduced by half, about 5 minutes. Add 1 cup whipping cream and simmer until sauce thickens, about 5 minutes. Add remaining 1 cup whipping cream and diced smoked turkey; simmer 10 minutes. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Add pasta to sauce in pot and toss to coat. Add cheese and chives and toss to combine. Season with salt and pepper and serve.
Preparation Heat olive oil in heavy large pot over medium-high heat. Add chopped shallots and sauté 1 minute. Add portobello and shiitake mushrooms and bell pepper and sauté until vegetables are tender, about 5 minutes. Add white wine and boil until liquid is reduced by half, about 5 minutes. Add 1 cup whipping cream and simmer until sauce thickens, about 5 minutes. Add remaining 1 cup whipping cream and diced smoked turkey; simmer 10 minutes. Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Add pasta to sauce in pot and toss to coat. Add cheese and chives and toss to combine. Season with salt and pepper and serve.
