Turkey and Noodles in Romano Cream

Tender turkey and noodles in a creamy sauce is a tasty way to use leftover turkey (or freshly cooked turkey tenders). Here, I included mushrooms for a little earthy touch to balance the rich sauce.

Pecorino Romano cheese adds a sharp, salty bite, softened by the creaminess of half-and-half. When finely grated, the cheese melts quickly, bringing this dinner together in less than 20 minutes (with already-cooked turkey).

Pecorino Romano

Finely Grated Cheese

Note: Cooking your own tenders is easy and fast. Purchase about a pound and cut them into smaller portions (two to three inches long). Simmer them in chicken broth with salt and pepper until just cooked through, about 15 minutes, depending on thickness. Allow them to cool a bit then cut them into bite-sized pieces. (The turkey may be cooked a day ahead and refrigerated overnight.)

For another easy turkey dish, check out Turkey and Kale Minestrone.

Serves 4

Ingredients

6 oz extra-wide egg noodles (with or without yolks)
1/2 cup chicken broth
1 tbsp flour
2 tbsp unsalted butter
12 oz. button mushrooms, thinly sliced
sea salt
freshly ground black pepper
1-1/2 cups half-and-half
1 lightly packed cup finely grated Pecorino Romano cheese
1 lb cooked turkey breast, cut into bite-sized pieces
2 tbsp fresh thyme

Sliced Mushrooms

Bite-Sized Turkey

Preparation

Cook the noodles in boiling, salted water until tender but still firm, 6-7 minutes. Drain.
Combine broth and flour in a small bowl, stirring until the flour dissolves. Set aside.
Heat a large, deep skillet over medium heat and melt the butter, swirling to coat. Add the mushrooms and season with salt and pepper. Cook until tender and some of the liquid is absorbed, 7-8 minutes.
Add the half-and-half and cook 3 minutes, stirring frequently. Recombine the broth-flour mixture and stir into the skillet. Stir in the cheese and cook until the sauce begins to thicken, 3-4 minutes.
Add the cooked turkey and drained noodles. Cook until the turkey and noodles are hot throughout and the sauce is thick and creamy, about 3 minutes.
Remove from the heat and stir in the thyme.