On the table

Staff Writer
Columbus Parent

When times get tough, I turn to comfort food. There's a reason it's so named: It provides nourishment to the soul as well as the body.

The following dish fills the bill. Warm turkey with a creamy sauce studded with peas served over piping hot noodles makes me feel ready to take on whatever challenge comes my way. Your family, too, will enjoy the soothing richness of this all-in-one dish.


Makes 4 servings

2 tablespoons olive oil

1 pound turkey breast cutlets, pounded to 1/4-inch thickness

Salt and pepper to taste

8 ounces sliced mushrooms (about 2 1/2 cups)

3 tablespoons all-purpose flour

1/4 cup dry wine (red or white)

1 cup canned low-salt chicken broth

1 cup milk

2/3 cup frozen peas

1/4 cup shredded parmesan cheese

Hot cooked noodles

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Season turkey with salt and pepper. Add to skillet. Cook until golden brown, about 2 to 3 minutes a side. Transfer turkey to a plate.

Heat remaining 1 tablespoon oil in the skillet. Add mushrooms. Saut until mushrooms give off their liquid, it evaporates and mushrooms begin to brown, about 5 minutes. Sprinkle with flour. Stir 2 minutes. Add wine. Bring to a boil. Gradually stir in chicken broth. Simmer until mixture thickens slightly, about 2 minutes. Add milk and peas to skillet. Add turkey and any accumulated juices. Simmer until turkey is cooked through and mixture is hot throughout. Season to taste with salt and pepper.

Arrange noodles on a platter. Top with turkey. Sprinkle with parmesan.