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Dinner recipe · from the recipe book

Smoky Turkey Fideo Bowls with Creamy Mushrooms

Toasted thin noodles simmered in a smoky chili broth with savory ground turkey and a silky cream-cheese mushroom sauce, finished with tangy queso fresco, lime and cilantro.

Smoky Turkey Fideo Bowls with Creamy Mushrooms

Ingredients

  • 1 lb450 gGround turkey, 93% lean
  • 12 oz340 gPasta, drythin noodles such as fideo or angel hair, broken into 2-inch pieces
  • 4¾ cups sliced340 gWhite mushroomssliced
  • 1 medium110 gYellow onionfinely chopped
  • 3 cloves9 gGarlicminced
  • 1½ tbsp20 gOlive oil
  • 2¼ tsp6 gChili powder
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp2 gDried oregano
  • 4 cups960 gLow-sodium chicken broth
  • ⅓ cup85 gCream cheesesoftened and cubed
  • ½ cup (120 ml)120 gMilk, 2%
  • ½ tsp3 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup crumbled60 gQueso frescocrumbled
  • ⅔ cup chopped10 gFresh cilantrochopped
  • ½ lime, juiced20 gLime juice

Steps

  1. Before you start, slice the mushrooms, chop the onion, mince the garlic, break the pasta, cube the cream cheese, crumble the queso fresco and chop the cilantro.
  2. Heat half of the olive oil in a large Dutch oven or wide pot over medium heat. Add the broken pasta and stir for 3 to 4 minutes until golden brown, then tip the toasted noodles into a bowl.
  3. Add the remaining half of the olive oil to the pot over medium-high heat. Add the ground turkey and the onion and cook, breaking up the meat, for 6 minutes until lightly browned.
  4. Add the mushrooms and cook for 5 minutes until their liquid cooks off. Stir in the garlic, chili powder, cumin, smoked paprika and oregano for 30 seconds until fragrant.
  5. Pour in the chicken broth, scraping up the browned bits, and bring to a boil. Stir in the toasted noodles, cover, lower the heat and simmer for 8 to 10 minutes, stirring once or twice, until the noodles are tender and most of the broth is absorbed. The turkey should reach 165°F (74°C).
  6. Take the pot off the heat. Stir in the cream cheese and the milk until the sauce turns creamy and coats the noodles, then season with the salt and black pepper and stir in the lime juice.
  7. Spoon into bowls and top with the queso fresco and cilantro.

Contains: Milk, Gluten.

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

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