Ingredients:

  • 4 tablespoons (60ml) unsalted butter
  • 1 medium yellow onion, finely chopped (approx. 1 cup, 150g)
  • 8 ounces (225g) cremini mushrooms, sliced
  • 1/4 cup (30g) all-purpose flour
  • 3 cups (720ml) chicken broth, low sodium
  • 1 cup (240ml) heavy cream
  • 1/4 cup (60ml) dry sherry (or dry white wine)
  • 1/4 teaspoon ground nutmeg
  • Salt and freshly ground black pepper to taste
  • 1 pound (450g) spaghetti or linguine
  • 3 cups (approx. 500g) cooked turkey, cut into 1/2-inch cubes
  • 1/2 cup (50g) frozen peas, thawed
  • 1/2 cup (50g) Panko breadcrumbs
  • 2 tablespoons (30ml) olive oil
  • 1/4 cup (25g) grated Parmesan cheese

Instructions:

  1. Cook pasta according to package directions. Drain and set aside.
  2. Melt butter in skillet. Sauté onion until softened. Add mushrooms and cook until browned. Stir in flour and cook for 1 minute. Gradually whisk in chicken broth, bring to a simmer, and cook until thickened. Stir in heavy cream, sherry, and nutmeg. Season with salt and pepper.
  3. Add cooked pasta, turkey, and peas to the sauce. Toss to coat.
  4. In a small bowl, combine Panko breadcrumbs, olive oil, and Parmesan cheese.
  5. Pour pasta mixture into the baking dish. Sprinkle with breadcrumb topping. Bake in preheated oven until golden brown and bubbly.
  6. Let cool slightly before serving.