Ingredients:

  • 12 oz spaghetti or egg noodles
  • 3 cups cooked turkey, cubed or shredded
  • 1 cup frozen peas, thawed
  • 8 oz mushrooms, sliced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups chicken broth, low sodium
  • 1 cup heavy cream
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp melted butter
  • 1/2 cup shredded mozzarella cheese

Instructions:

  1. Boil a large pot of salted water and cook pasta for 2 minutes less than the package directions. Drain and set aside.
  2. Sauté mushrooms in a skillet over medium heat until they release their moisture and turn a mahogany-colored brown.
  3. In a large bowl, toss the undercooked pasta with the cooked turkey and thawed peas.
  4. Melt 4 tbsp butter in a saucepan over medium heat. Whisk in flour and cook for 1-2 minutes until the mixture smells nutty but remains pale.
  5. Gradually whisk in chicken broth and heavy cream, stirring constantly to prevent lumps.
  6. Simmer for 5 minutes until the sauce thickens enough to coat the back of a spoon.
  7. Stir in garlic powder, salt, pepper, and half of the Parmesan cheese until melted and smooth.
  8. Pour the cream sauce over the pasta mixture and fold gently until every noodle is coated.
  9. Transfer the mixture to a 9x13 inch baking dish and smooth the top.
  10. Combine Panko and melted butter, then sprinkle over the top. Finish with a layer of mozzarella.
  11. Bake at 375°F (190°C) for 20-25 minutes until the topping is shattering-crisp and the edges are bubbling.