We substituted turkey for this classic chicken dish and made a creamy cheese sauce for a homemade flavor. It's quickly sautéed rather than baked, for a delicious way to use those turkey leftovers.
4-6 servings
25 minutes
1. | Bring a large pot of salted water to boil. Chop broccoli into bite size pieces and set aside. |
2. | Melt butter in a large skillet over medium-high heat. Add onion, salt, and pepper to taste. Stirring, cook until tender. Whisk cornstarch into milk until dissolved, and pour into onions. |
3. | Add mustard and tarragon. Stirring bring to a boil, until thickened and smooth. Add turkey, mixing until heated through. Add cheese. Stir until melted. Remove from heat. |
4. | Meanwhile, boil Notta Pasta according to box directions. Add broccoli during last minute of pasta's cooking time. Drain and immediately toss with sauce. Serve. |
Reheat leftovers (if any) in skillet with a bit of milk until heated through.