Caya Smokehouse Grill's smoked turkey pasta

This recipe comes courtesy of Jeff Rose. 
Smoked Turkey Pasta
6 oz cooked pasta
6 oz smoked turkey (can substitute chicken)
½ cup cooked mushrooms
2 tbl pine nuts
¼ cup peas
6 oz sherry cream sauce (see recipe below)
Parmesan cheese to garnish
In a sauté pan put a little oil. When the pan is hot, add the turkey and mushrooms. Sauté until hot. Add the pasta, peas, and pine nuts. Sauté again until hot.  Add the sauce and bring to simmer. Serve hot and enjoy!
 Sherry Cream Sauce
1 cup onion diced
1 tsp chopped garlic
4 cups mushrooms sliced
1 cup dry sherry
8 cups chicken stock or broth
2 cups heavy cream
Salt and pepper to taste
Cook the onion until translucent over medium heat. Add the garlic and cook for about one minute more. Add the mushrooms and cook until tender. Add the sherry and reduce down until almost dry. 
Add the chicken stock and bring up to simmer. Reduce the 8 cups down to 6 cups. Add the cream and reduce back to 6 cups.  Blend the sauce in a blender until smooth. Sauce can be made ahead and stored in the cooler was a week.
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