Weeknight Creamy Turkey and Rigatoni

Yet another typical accidental recipe from yours truly the Stuffmaster.

You know how this happens, you look in the cupboard and you look in the fridge, wonder if you really want to go to the store and decide against it. Then you just mix everything up in a bucket and call it good.

Many years ago for me this included such classics as ramen noodles with ketchup, stir fried lettuce, pancakes with soy sauce, vanilla pudding with gummy bears and (there is a friend who will never let me live this down, you know who you are) spaghetti and mayonnaise. OK so maybe when those things came about I was usually three sheets to the wind and about to start singing “Waltzing Matilda” with amusing hand gestures. (Well amusing when you are three sheets to the wind).

So this is not as extreme, mostly because I only had two liters of sugar free vanilla lattes rather than two forties of “Old E” and is reproduced here because it was really good, and has ended up on my list of fast recipes to use up leftovers.

Sorry to all the vegetarians out there, this might work with vegetable stock and Quorn TM chunks, but I haven’t tried yet.

Ingredients for six peeps:

1 ½ Pounds of cooked chicken or turkey diced*
1 Packet of turkey gravy
1 Cup of cold water
½ Cup of milk
2 Teaspoons of cornstarch
2 Tablespoons of chopped parsley
3 Green onions chopped
½ Teaspoon of tarragon
1-2 Teaspoons of Dijon Mustard
Salt and pepper to taste (It really should not need any salt because of the gravy packet)
2 Tablespoons of butter
A little chopped parsley to garnish
16 Package of rigatoni pasta

Method:

Mix the gravy mix, water, milk and cornstarch in a large sauce pan heat stirring constantly over medium low heat till thickened. Stir in the parsley, green onions, tarragon and Dijon mustard heat for two minutes then fold in the turkey or chicken. Reduce heat to low and cover pan. Meanwhile cook pasta according to package directions and drain well. Remove turkey/chicken mixture from heat after ten minutes stir in the butter and taste for seasoning, set aside until pasta is done. When pasta is done toss with the turkey/chicken mixture, serve in soup plates with a little fresh parsley sprinkled on top.

I apologize those directions just don't flow very well, whateva' I do what I want...ahem...sorry. When I add a green tossed side salad to this it is a very full meal.

*Note: To stretch this or if you are missing a portion of the turkey or chicken, add a cup to a cup and a half of broccoli florets, or a cup of frozen peas when adding the meat.