• 1 tbsp. (unsalted) butter
• 2 tbsp. Fustini’s Tuscan Herb olive oil (I did not have this oil so I used their basil oil instead) SEE COMMENT BELOW
• 1/4 cup onion, finely minced
• 1/4 cup celery, finely diced
• 1/4 cup mushrooms, finely chopped (I used carrots)
• 3 garlic cloves, minced
• 3 tbsp. flour
• 2 cups turkey or chicken stock (I substituted broth which is thinner but the sauce still turned out great)
• 1/2 cup heavy cream
• 2 cups cooked turkey meat, cut into pieces
• 1/4 cup Parmesan cheese, finely grated (I did add a little more)
• salt and pepper to taste (I just added pepper)
• 1 lb. pappardelle pasta (suggested but you can use any long wide noodle – in other words don’t use spaghetti)
• fresh chives to garnish (I used fresh parsley)

Prepare the pasta according to package directions and save some of the water (I did cook the noodles in chicken broth).

Heat the butter and olive oil over  moderate heat. Add the onion, celery and in my case carrots, instead of mushrooms. Cook, until the veggies are tender; add the minced garlic and cook a minute more. Add the flour and whisk to combine; cook, stirring constantly for several minutes. Add stock or broth and turkey meat and bring to a simmer over low heat. Cook, stirring often until it thickens. Add the cream and cheese and stir to melt. Add some of the water if needed to make a nice sauce.Season to taste with salt and pepper; serve over pasta.

COMMENT: Fustini’s Tuscan Herb Olive Oil is flavored with basil, marjoram, garlic, oregano, thyme, rosemary and crushed red pepper. Any of these herbs can be added to the pasta…

Recipe by cookingwithauntjuju.com