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Dinner recipe · from the recipe book

Creamy Mushroom Turkey Noodle Bowls with Zucchini

Tender turkey breast and golden zucchini tossed with pasta in a silky, garlicky mushroom-thyme cream sauce finished with Parmesan.

Creamy Mushroom Turkey Noodle Bowls with Zucchini

Ingredients

  • 1 lb500 gTurkey breast, boneless skinlesscut into thin bite-size strips
  • 10½ oz300 gPasta, drywide noodles such as pappardelle or fettuccine
  • 12⅔ cups3,000 gWaterfor boiling the pasta
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 1½ medium300 gZucchinihalved lengthwise and sliced into half-moons
  • 1 medium110 gYellow onionfinely chopped
  • 4 cloves12 gGarlicminced
  • 2 tbsp27 gOlive oil
  • 2 tbsp16 gAll-purpose flour
  • 1 cup240 gLow-sodium chicken broth
  • 1½ cups (350 ml)360 gMilk, 2%
  • ⅓ cup grated40 gGrated Parmesan
  • 1½ tsp1.5 gDried thyme
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Prepare all vegetables and the turkey before you start: slice the mushrooms and zucchini, chop the onion and parsley, mince the garlic, and cut the turkey breast into strips.
  2. Bring the water to a boil in a large pot, cook the pasta until al dente, then reserve a small cup of the cooking water and drain.
  3. Meanwhile, season the turkey with half of the salt and half of the black pepper.
  4. Heat one third of the olive oil in a large skillet over medium-high heat. Sear the turkey in a single layer until browned and it reaches 165°F (74°C), 5 to 6 minutes, then move it to a plate.
  5. Add another third of the olive oil and the zucchini to the skillet; cook until golden at the edges, about 4 minutes, then add it to the turkey plate.
  6. Add the remaining third of the olive oil, the mushrooms and the onion; cook until the mushrooms are browned and their liquid is gone, about 7 minutes. Stir in the garlic and thyme for 1 minute.
  7. Sprinkle the flour over the mushrooms and stir for 1 minute. Slowly whisk in the chicken broth, then the milk, and simmer gently until creamy and slightly thickened, 3 to 4 minutes.
  8. Stir in the Parmesan, the remaining salt and the remaining black pepper until smooth.
  9. Return the turkey and zucchini to the skillet, add the drained pasta and toss, loosening with a splash of the reserved pasta water if needed.
  10. Divide into bowls and scatter the parsley over the top.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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