¼ c mushrooms, sliced
1/3 c frozen peas
½ c onion, finely chopped
1/8 c chopped fresh Italian parsley
½ c diced celery
½ c grated Parmesan
1 T garlic powder
½ c Pepperidge herb breadcrumbs
1 t ground thyme
½ c shredded cheddar
Preheat the oven to 350 degrees F. Grease a 13 x 9 x 2” baking dish and set aside.
Melt 3 T of the butter in a medium nonstick pan over medium-high heat. Add the celery, onion and bell pepper and saute over medium-high heat. Then add mushrooms and saute until the onion is translucent, about 8 minutes. Transfer the sauteed mixture into a large bowl with the turkey or chicken and add peas, parsley, and Parmesan. Stir well and set aside.
Melt 3 more tablespoons butter in the same pan over medium-low heat. Add the flour and whisk for 2 minutes. Whisk in the cream and broth, garlic, thyme, nutmeg, salt, and pepper. Increase the heat to high. Cover and bring to a boil. Simmer, uncovered, until the sauce thickens slightly, whisking often, about 4-6 minutes. Combine with meat mixture.
Bring a large pot of salted water to a boil. Add the pasta and cook until it is tender but still firm to the bite, stirring occasionally, about 9 minutes. Drain, then add the pasta to meat mixture and toss until the sauce coats the pasta and the mixture is well blended.
Transfer the pasta mixture to the prepared baking dish. Stir remaining butter (melted) and breadcrumbs in a small bowl to blend. Sprinkle the cheddar over the pasta, then top with the breadcrumbs. Bake, uncovered, until golden brown on top and the sauce bubbles, about 25 minutes.
Makes about 8 to 10 servings.