Ingredients
Scale
- 2 Tbsp. I Can’t Believe It’s Not Butter!® Spread (I just used butter)
- 8 ounces sliced mushrooms (I only did half this since my family doesn’t love mushrooms)
- 1 small onion, chopped
- 1 clove garlic, chopped
- 2 Tbsp. all-purpose flour
- 1–1/4 cups chicken broth (I used 1 1/4 cup water and crushed a bouillon cube)
- 1/2 cup Hellmann’s® or Best Foods® Real Mayonnaise
- 2 cup cut-up cooked turkey (chicken would also work)
- 8 ounces linguine, cooked and drained
- 1 cup frozen green peas, thawed
- 1/4 cup grated Parmesan cheese
Instructions
- Melt spread in 12-inch skillet over medium-high heat and cook mushrooms and onion, stirring occasionally, 5 minutes or until vegetables are golden. Reduce heat to medium.
- Stir in garlic and flour and cook, stirring constantly, 2 minutes.
- Whisk in broth and Hellmann’s® or Best Foods® Real Mayonnaise; bring to a boil.
- Reduce heat and simmer, stirring occasionally, 2 minutes or until thickened.
- Stir in turkey, linguine, peas and cheese and cook 2 minutes or until heated through. Season, if desired, with salt and pepper.
