Creamy Dijon Turkey & Mushroom Pasta | Leftover Turkey Recipe

Try this Creamy Dijon Turkey & Mushroom Pasta for a comforting way to use leftover roast turkey. Made with skinless turkey breast, mushrooms, and a light Dijon sauce, this dish is a cozy meal idea perfect for holiday leftovers.

Course Main Course

Prep Time 10

Cook Time 15

Servings

Ingredients

1.5 Cups Cooked Shredded Turkey Breast
8 Ounces Carbe Diem Fettuccine
1 Cup Sliced Mushrooms, Canned or Fresh
2 Tbl Dijon Mustard
1 Cup Fat Free Chicken Broth
1/2 Cup Fat Free Half and Half
2 Cloves Garlic, Minced
2 Tbl Fresh Parsley, Chopped
Fresh Black Pepper To Taste

Instructions

Cook the pasta according to package instructions until al dente. Drain and set aside. In a large skillet, sauté garlic and mushrooms over medium heat until mushrooms are tender, about 4-5 minutes.
Stir in the Dijon mustard and chicken broth, then bring to a simmer. Add the half and half and shredded turkey, stirring until the sauce is creamy and heated through.
Toss in the cooked pasta, mixing well to coat in the sauce. Garnish with fresh parsley and black pepper before serving.
This makes 4 servings. Each serving is 4 WW Points. Enjoy!