You'll wish you had more leftovers after you taste this fabulous pasta dish made with chicken or turkey, vegetables and a luscious cream sauce.
cost per recipe: $11.09
The price is determined by the national average.
tablespoons olive oil
small onion, diced (about 1/4 cup)
ounces mushrooms, sliced (about 3 cups)
stalk celery, finely chopped (about 1/2 cup)
cup crinkle-cut frozen carrots, thawed
tablespoons all-purpose flour
cup half and halfor heavy cream
cups Swanson® Chicken Broth or Swanson® Chicken Stock
tablespoons dry sherry
teaspoon dried thyme, crushed
teaspoon dried parsley flakes
teaspoon garlic powder
dash cayenne pepper, optional
cups cubed cooked chicken
cup frozen peas
ounces (1/2 of a 1-pound package) vermicelli pasta, broken into pieces, cooked and drained
cup grated Parmesan cheese
Heat the oil in a 10-inch skillet over medium heat. Add the onion, mushrooms, celery and carrots and cook until the vegetables are tender, stirring occasionally. Remove the skillet from the heat.
Heat the butter in a 10-inch oven-safe skillet over medium heat. Stir in the flour. Gradually stir in the half-and-half and broth. Cook and stir until the mixture boils and thickens. Stir in the sherry, thyme, parsley and garlic powder. Season with the cayenne pepper, if desired.
Stir the turkey, chicken, onion mixture, peas, vermicelli and cheese in the skillet.
Heat the broiler. Broil 4 inches from the heat until the turkey mixture is hot and bubbling and the top is browned.