Okay, so I decided to go with Constance's idea (first come, first serve, I guess!
) I decided not to worry too much about the fat content and what not, as I'm on a "week off" anyhow and have still been watching things pretty closely, but can afford to let go for a meal here and there...here's what I ended up doing:
Browned the turkey with some onion (we have those little mini white onions, so I just used one of those, I tried to wait for it to caramelize but I think I put the turkey in too early, oh well, just a different flavour)...
Made a regular linguini (no fettucini open right now for some reason - much less whole wheat, oh well) as described, throwing in the asparagus at the appropriate time...out of curiosity - why save the two cups of pasta water? I didn't do this because I couldn't see where they'd fit in anywhere below...
I sweat some garlic in EVOO, tossed in the can of mushroom soup, then about a can of water (got pretty runny)...then I threw a wack of parmesan probably well over a cup) and a little over 2 oz of low fat cream cheese...was missing nutmeg so I just left that out...
Followed everything else and now it's all in the oven (I hope it's supposed to be uncovered!)...should be ready in about 15 - 20. Instead of buttered bread crumbs, I just used bread crumbs and sprayed (liberally) them with Becel butter flavoured spray - hope that works out alright...
I'll serve them with fresh whole wheat buns and that'll be that! It smells good, so I'm looking forward to it!
THANK YOU EVERYONE! I'm sure I'll have these ingredients around again and now have LOTS of things to try!
Originally Posted by Constance
I feel a pasta dish coming on!
Brown the turkey until it loses pink color and drain.
Cook your choice of pasta (fettucine would be good) in boiling salted water (like the sea) until just flexible, and add the asparagus to the boiling water. Once the asparagus is crisp tender and the pasta al dente, drain, saving 2 cups or so of pasta water.
In a large skillet, melt 3 tbls butter. Sweat 2 tsps diced garlic (fresh or from a jar) until soft. Add 3 tbls flour, and blend thoroughly. Remove from heat and add 3 cups whole milk, a little at a time, whisking as you go.
Return skillet to med/high heat, and cook, stirring frequently, until mixture starts to bubble. Reduce heat to medium, and cook, constantly stirring, until thickened. Add 2 ozs cream cheese and 1 cup (or more) freshly grated parmesan. Season with salt, white pepper, and a grating of nutmeg.
Add cooked turkey and stir well. Add sliced mushrooms and pimentoes if you wish. Toss in drained pasta and asparagus.
Put in large baking dish, top with buttered bread crumbs and more grated parmesan.
Put 350 degree oven for 30 minutes, untill hot and bubbly.
Serve with crusty bread.
*NOTE: You could also substitute cream of mushroom soup for the white sauce to save time. Simply nuke soup with a litle milk and the cheeses, and proceed from there. It won't be the same, but it will still be good.