Turkey Meatball and Pasta in Cream Sauce

Turkey Meatball and Pasta in Cream Sauce
From Cottage Living Magazine

This sauce is similar to the classic Alfredo, but we've lightened it with chicken broth and flavored it with mushrooms.

Prep: 20 minutes; Cook: 40 minutes.
Yield
Makes 4 to 6 servings

Cook : 1 pound dried pasta, such as rotini, or linguini cooked according to package directions.

Sauce:
3 tablespoons olive oil
1/2 cup scallions, finely minced and divided
¼ teaspoons salt, divided
1/4 teaspoon freshly ground pepper, divided
8 ounces white or shiitake mushrooms, sliced
2 tablespoons all-purpose flour
2 1/2 cups chicken broth
2/3 cup heavy cream

Preparation
Heat oil in a large skillet or saucepan over medium heat. Add 1/2 cup scallions, 1/4 teaspoon salt, 1/4 teaspoon pepper, and mushrooms, and cook, stirring occasionally, 5 minutes. Add flour, and cook, stirring constantly, 2 minutes more. Add broth; cover and simmer 10 minutes.


Add meatballs to sauce; cover and simmer 20 minutes more. Add cream, and return to a simmer. Add 1/2 cup Parmesan, and stir until sauce is slightly thickened.

Meatballs: (skip this part if using the frozen meatballs)
1/4 cup fine, dry breadcrumbs
1/3 cup milk
1/2 cup freshly grated Parmesan cheese
½ cup scallions
1 tsp. salt
½ tsp. pepper
1 large egg
1 pound ground turkey
2 garlic cloves, minced
3 tablespoons minced fresh flat-leaf parsley

Combine breadcrumbs and milk in a small bowl,
IN a separate bowl Combine 1/2 cup Parmesan, 1/2 cup scallions, 1 teaspoon salt, 1/2 teaspoon pepper, ground turkey, 1 egg, 2 garlic cloves and minced parsley. Stir in breadcrumb mixture, and form into 1 1/2-inch meatballs.


4. PASTA: Add drained cooked pasta and sauce to pot, and toss gently to combine. Serve with additional
Parmesan.