You are here: Seasoned Cooking » All Issues » November 2002 Issue » This Article » Page 1
November 2002 Issue
Farfalle with Smoked Turkey, Mushrooms and Peas
by Ronda L. Halpin
Table of Contents | Single-page view

Related Sites

Carolina Country Cooking

Real Southern Recipes, Free Cookbooks, Facts, And Fiction From The Blue Ridge Mountains Of North Carolina

Russian, American and Iranian caviar.

Cooking Connect

A web directory for food lovers - links to cooking resources, recipes, professional chefs, ethnic and regional food, vegetarian, health and nutrition.

Gramp's Lamps - Gone With the Wind Lamps

Gramp's Lamps offers the finest hand painted "Gone With the Wind" hurricane lamps & night lights.

The Cooking Inn

This is an informative cooking site.
November marks the start of a long holiday season that brings with it peace, love and joy ... and a heck of a lot of rushed weeks! So, to help keep things in perspective and to give you the precious time that you so desperately need, I'm offering a quick and simple one-dish meal idea this month.

Pasta is a great item to have on hand when you're in a rush. You can boil it in about 10 minutes and use that time to whip up a simple sauce and other additions to make your meal. When all's said and done, you can have a huge variety of meals made in about 20 minutes -- without relying on the pizza delivery guy.

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!


Farfalle with Smoked Turkey, Mushrooms and Peas

  • 16 oz. farfalle pasta (bowtie pasta)
  • 8 oz. lowfat cream cheese
  • 12 oz. evaporated skim milk
  • 2 oz. grated parmesan cheese
  • 1 tsp. garlic powder
  • 1/2 tsp salt
  • 1/4 tsp. white pepper
  • 2 T. margarine
  • 8 oz. sliced mushrooms
  • 1 lb. smoked turkey, cut into bite-sized pieces
  • 1 c. frozen peas, thawed
Cook the pasta according to the manufacturer's instructions.

Meanwhile, whisk the cream cheese and evaporated skim milk together in a small saucepan over medium heat. When the mixture begins to bubble, add the cheese, garlic powder, salt and pepper. Continue whisking until the cheese melts. Reduce the temperature to LOW and mix occasionally to keep the sauce from sticking to the pan.

Melt the margarine in a small skillet over medium-high heat. Add the mushrooms and turkey and saute until the mushrooms are tender and the turkey is slightly browned. Toss in the peas and mix to combine.

Add the sauce and the turkey mixture to the drained pasta and toss well to coat and combine. Serve hot in warmed bowls.

  • Yields: 4-6 servings
  • Preparation Time: 20 minutes

Comments Disabled

Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.