Tuesday, April 3, 2007

Turkey Dijion Mushroom Pasta

This recipe is an adaptation of a recipe that my husband first made when we were dating. In fact, it was the meal he cooked when I decided he was a man I could marry. HECK, who wouldn't want to marry a man who was handy in the kitchen? Once a week, still, he cooks for me (and our three children). He's usually more adventurous than I, and it is always wonderful. I've had to adapt this slightly to make it Gluten free friendly. It is still a big favorite with me.

Turkey Dijion Mushroom Pasta

8 oz Tinkyada Pasta (I use the tube shaped one for this)
1 lb ground turkey (or beef or chicken would work for this too)
10 oz white button mushrooms, sliced thin
1 clove garlic, sliced thin
1/2 medium onion, sliced thin
1 can Progresso Creamy Mushroom Soup (yes, really, it's gluten free!!!)
2 to 3 tblspoons Dijion Mustard (French's is gluten free)
1/4 cup freshly grated parmesan cheese

In a large saute pan, brown turkey. Once browned, push to one side of the pan. Add mushrooms, onions and garlic. Saute until mushrooms are soft. Add Creamy Mushroom soup and dijion mustard. Mix well. Allow to simmer for 5 to 10 minutes so that the flavors blend. Add salt or pepper if desired.

Meanwhile prepare pasta and drain well.

Mix with the sauce and mix well. Stir in grated parmesan. Serve with extra parmesan for sprinkling on top.



Natalie said...

This looks like a great weeknight meal. Especially if a man is cooking it...

Slacker Mom said...

Looks yummy.

And, I like the addition of the photos!!

And, I would keel over if my husband made something for supper..other than a sandwich!! :)

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Adopted Son said...

And it was yummy, and the family did rejoice.