Honey Dijon Turkey Pasta
A clever and tasty way to use leftover turkey.
| 1 lb | turkey breast strips | 500 g |
| 4 Tbsp | honey mustard, divided | 50 mL |
| 2 tsp | vegetable oil | 10 mL |
| 2 | leeks, whites only, thinly sliced | 2 |
| 2 cups | snow peas | 500 mL |
| 2 Tbsp | Butter | 25 mL |
| 2 Tbsp | all-purpose flour | 25 mL |
| 2 cups | Milk | 500 mL |
| 1/2 cup | grated Parmesan cheese | 125 mL |
| 1/4 tsp | each, salt and pepper | 1 mL |
| 4 cups | cooked pasta (penne, rotini, rigatoni) | 1L |
Place turkey breast strips in medium sized bowl. Add 2 Tbsp of honey mustard; mix to coat turkey.
Heat oil in large non-stick skillet. Add turkey and leeks; cook 3-4 minutes on medium-high or until turkey is no longer pink. Stir in snow peas. Place turkey mixture in a bowl; set aside.
Melt butter in skillet over medium high heat. Add flour; cook 2 minutes, stirring constantly. Add milk, bring to a boil, reduce heat; simmer, stirring constantly until sauce thickens. Stir in remaining 2 Tbsp of honey mustard, parmesan cheese, salt and pepper. Remove from heat; add turkey mixture and stir to combine. Add hot cooked pasta and toss to combine.
Makes 6 servings.
Source: www.turkeyrecipes.ca
