It’s been a while since I posted a recipe here last as I have not been cooking much lately. Recently however I have started to dine in more often and hopefully that will result in more recipes on this blog.

Last night, in the mood for some home cooked pasta, I thought of using up some ground turkey lying in the freezer and making some pasta with meat sauce. Much to my chagrin however, I realized I was out of pasta sauce and had to improvise. Surprisingly enough, what came out was quite delicious.

Serves 2:

To cook the egg noodles (about 2 cups), take a large pot and fill it half way with water. Add a pinch of salt, place on high heat and bring to boil. Once the water starts to boil, add in the egg noodles. In the mean time heat up a half a teaspoon of olive oil in a 12″ skillet until hot. Finely chop half a small white onion and a clove of garlic and add it to the skillet. Allow the onions and garlic to brown for a couple of minutes. Season half a pound of ground turkey with Adobo seasoning and add to the skillet. As the turkey cooks, chop up a large portabella mushroom cap into half in cubes toss into the skillet to cook for another 2-3 minutes.

As the mushrooms, turkey and onions cook, add half a cup of chicken broth and bring to a boil. Turn the heat to low and add a tablespoon of cream cheese and a teaspoon to thyme. Stir well so that the cream cheese dissolves. Once the cream cheese has dissolved, take a tablespoon of water in a cup and mix  thoroughly with a teaspoon of corn starch. Add the mixture to the skillet and let simmer.

Strain the water from the cooked egg noodles and add them to the skillet. Simmer for a couple of minutes longer and add salt and pepper to taste. Serve hot.