Ingredients:

  • 12 oz linguine
  • 3 cups cooked turkey breast, cubed
  • 1 cup frozen peas, thawed
  • 2 tbsp unsalted butter
  • 8 oz baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 4 tbsp unsalted butter
  • 1/4 cup all-purpose flour
  • 2 cups low-sodium chicken stock
  • 1 cup whole milk
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 cup grated Parmesan cheese
  • 1 cup shredded Mozzarella cheese
  • 1/2 cup shredded sharp Cheddar cheese
  • 1/2 cup Panko breadcrumbs
  • 2 tbsp melted butter
  • 2 tbsp grated Parmesan cheese

Instructions:

  1. Boil the linguine in salted water for 2 minutes less than the package directions. Drain and set aside.
  2. In a large bowl, toss the undercooked linguine with the 3 cups of cubed turkey and 1 cup of thawed peas.
  3. Melt 2 tbsp of butter in a skillet over medium-high heat. Add the sliced baby bella mushrooms and cook until they release their liquid and turn a deep golden brown.
  4. Stir in the minced garlic and cook for 1 minute until fragrant. Remove the mushroom mixture from heat.
  5. In the same skillet or a clean pot, melt 4 tbsp of butter. Whisk in the all-purpose flour and cook for 2 minutes until the raw flour smell disappears and it bubbles slightly, but remains pale.
  6. Gradually whisk in the chicken stock and whole milk. Continue whisking over medium heat until the sauce thickens enough to coat the back of a spoon.
  7. Remove the sauce from heat and stir in the Parmesan, Mozzarella, and Cheddar cheeses until melted and smooth. Season with kosher salt and black pepper.
  8. Preheat the oven to 350°F (180°C).
  9. Combine the pasta mixture and the mushroom base with the cheese sauce. Stir until every noodle is enveloped.
  10. Pour the mixture into a 9x13 inch baking dish.
  11. Mix the Panko breadcrumbs, 2 tbsp melted butter, and 2 tbsp grated Parmesan in a small bowl; sprinkle evenly over the top.
  12. Bake for 30–35 minutes until the edges are bubbling and the topping is a golden-brown crust.