Buffalo Turkey Pasta

4
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


"Fave-O-rite!!!! DH and I love this and make it often. I usually use penne or fusilli pasta. I think any hot sauce will do, but cayenne (like Lousiana Hot Sauce) will give it the authentic Buffalo flavor."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (463.3 g)
  • Calories 999
  • Total Fat - 59.7 g
  • Saturated Fat - 23.3 g
  • Cholesterol - 197.1 mg
  • Sodium - 3892.6 mg
  • Total Carbohydrate - 63.4 g
  • Dietary Fiber - 1.9 g
  • Sugars - 10.2 g
  • Protein - 56.8 g
  • Calcium - 239.2 mg
  • Iron - 5.6 mg
  • Vitamin C - 6.5 mg
  • Thiamin - 0.5 mg

Step 1

Start a pot of water boiling for the pasta.

Step 2

Melt the butter in a large skillet and saute the onion, celery, carrots and garlic until soft.

Step 3

Once water is boiling, drop in the pasta. Cook according to directions on package. Drain.

Step 4

Continue with the sauce by sprinkling the flour over the vegetables and stirring to mix. Gradually add the milk and simmer, stirring constantly until thickened.

Step 5

Add the cream cheese and stir until melted, then add the hot sauce and turkey and heat through.

Step 6

Serve over the cooked pasta. (I usually mix together so I can package for lunches.) YUM!

Tips & Variations


No special items needed.

Related

Christianna

This was so good, whole family love it, thank you!

review by:
(13 Apr 2012)

LindasBusyKitchen

It was so delicious! I loved the flavors in the sauce and I am adding it to my regular rotation to have often. I used linguine this time but I may make it using penne and bake it with some added cheese for a casserole. Just loved this GK... Thank you for sharing it with us! Linda

(23 Jan 2012)

gkwillow

Wow. I'm glad I selected this recipe from the Billboard Tag Game. It was delicious. I'd say it was a comfort food right up there with mac and cheese! I did substitute chicken for the turkey and instead of cream cheese, I used Neufchatel. I had never cooked with that before, but at 1/3 less fat, it couldn't hurt to try it, right? I definitely agree that it's best to mix the pasta with the sauce, especially if you use a pasta shape that holds some of the creamy sauce... :)

review by:
(9 Jan 2012)