Fettuccine With Ham & Turkey
meats, pasta, poultry
12 oz fettuccine noodles
1/2 cup unsalted butter
8 large mushrooms; sliced
1/2 cup chopped cooked ham
1/2 cup chopped cooked turkey breast
1 teaspoon chicken stock base
2 1/2 cup half and half
1 tablespoon flour
3/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup grated parmesan cheese
1 parsley; chopped
Cook fettuccine in 4 quarts boiling salted water about 7 minutes. Drain and return to pan. Add 1/4 cup butter and toss until melted. Meanwhile, melt remaining butter in skillet, add mushrooms and saute lightly. Add ham and turkey and saute 5 minutes. Combine stock base, 1/2 cup half and half and flour in saucepan and cook, stirring, until mixture comes to boil and thickens. Stir in remaining half and half, salt and white pepper and cook, stirring, until mixture comes to boil. Add mushroom mixture to sauce and stir until well mixed. Add sauce to noodles and toss, then add cheese and toss again. Sprinkle each serving with chopped parsley. Created by: Little Joe's, Los Angeles (C) 1992 The Los Angeles Times
Yield: 8 servings
