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Ingredients
1 cup almonds sliced
14 ounce artichoke hearts drained chopped canned
0.3 cup butter
3 tablespoons flour all-purpose
3 tablespoons parsley fresh chopped
0.3 teaspoon hot sauce
3 cups milk
6 ounce mushrooms drained sliced
1 cup parmesan shredded divided
1 teaspoon pepper freshly ground
7 ounce roasted peppers red drained chopped
1 teaspoon salt
12 ounce nests of spinach fettuccine
3 cups turkey smoked chopped
1 cup wine
1 medium size onion yellow coarsely chopped
Equipment
frying pan
oven
baking pan
Directions
Cook pasta according to package directions; drain and set aside.
Melt 1/4 cup butter in a large skillet over medium-high heat; add onion, and saut 7 to 10 minutes or until tender. Gradually stir in flour and next 3 ingredients until smooth; add milk, and cook, stirring constantly, 5 minutes or until thickened.
Remove from heat, and stir in turkey, artichoke hearts, bell peppers, mushrooms, and wine.
Layer a lightly greased 13- x 9-inch baking dish with half each of pasta, turkey mixture, and Parmesan cheese. Repeat layers with remaining pasta and turkey mixture.
Combine remaining 1/2 cup Parmesan cheese, almonds, and parsley.
Sprinkle evenly over casserole.
Bake at 400 for 20 to 25 minutes or until bubbly and almonds are lightly toasted.
*1 (12-ounce) package regular fettuccine may be substituted.
Note: For testing purposes only, we used Ronzoni Fettuccine Florentine.
