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Linguine With Turkey And White Wine-Garlic Sauce
Food & Drink
This recipe can just as easily be made with leftover or store-bought rotisserie chicken.
10 ounces linguine
2 cups diced, cooked turkey (see notes)
3 tablespoons butter
3 tablespoons olive oil
1/4 cup onion, finely chopped
4 to 5 cloves garlic, very finely chopped
8 ounces cremini (or white) mushrooms, sliced
1/2 cup dry white wine
1 to 2 tablespoons mascarpone cheese
(or heavy cream)
2 to 3 tablespoons fresh parsley, chopped
Salt and freshly ground black pepper
Put a large pot of salted water on to boil for the pasta.
Heat the butter and olive oil in a large skillet over medium heat. Add the onion and sauté until softened, 2 to 3 minutes.
Add the garlic and sauté 1 minute longer, then add the mushrooms and cook until they have given off most of their liquid, 3 to 4 minutes longer. Season to taste with salt and pepper, add the wine, simmer for 2 minutes, then add the turkey and continue cooking for 2 to 3 minutes longer. Stir in the
mascarpone cheese until smooth, remove from the heat and set aside.
Cook the linguine according to package directions, drain and add to the turkey-mushroom mixture. Toss to combine. Check the seasoning and adjust as needed. Add the parsley, toss again and serve immediately.