In this recipe
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Notta Pasta Rice Fettuccine
This is our widest rice noodle, a great wheat fettuccine alternative that enhances your favorite gluten-free pasta dishes.
Notta Pasta with Creamy Turkey and Escarole
Creamy garlic sauce combined with steamed escarole and Notta Pasta makes an elegant way to use turkey leftovers. It’s a deliciously complete meal!
Yield
4 servings
Time
15 minutes to assemble
15 minutes to cook
Total time: 30 minutes
Ingredients
1/2 box (8 oz) Notta Pasta Fettuccine
2 large heads escarole
Salt and fresh cracked pepper
2 teaspoons potato starch
1 1/2 cups heavy cream
1/2 cup minced onions
1 tablespoon minced garlic
3 cups chopped, cooked turkey
1/2 cup grated Parmesan cheese
2 large heads escarole
Salt and fresh cracked pepper
2 teaspoons potato starch
1 1/2 cups heavy cream
1/2 cup minced onions
1 tablespoon minced garlic
3 cups chopped, cooked turkey
1/2 cup grated Parmesan cheese
Directions
>>162<<
| 1. | Put a large pot of salted water on to boil. |
| 2. | Chop escarole into bite size pieces and rinse well. Do not shake water off escarole. |
| 3. | Over a high heat, add escarole (one head at a time) to large skillet. Salt and pepper to taste. Stirring, steam just until wilted and drain in colander, reserving 3/4 cup liquid. |
| 4. | Whisk potato starch into cream until dissolved. Add cream mixture, onions, garlic and reserved escarole liquid to skillet. Bring to a boil; reduce heat and simmer 5 minutes, stirring occasionally. |
| 5. | Add turkey and steamed escarole. Mix to combine and return to simmer. |
| 6. | Meanwhile, boil Notta Pasta according to box directions. Drain (do not rinse) and add to skillet with Parmesan cheese. Toss to combine and serve. |
Notta Pasta with Creamy Turkey and Escarole
Nutrition Facts:*
CALORIES: 800
FAT: 41g
CHOLESTEROL: 205mg
SODIUM: 340mg
CARBS: 65g
PROTEIN: 45g
*Nutrition Facts are estimates only. For questions or specific information, email facts@andreprost.com
