I loooove this dish, and so do my husband and children! It really is delish!
a liberal amount of olive oil
a couple onions, chopped
dash of sugar
a couple handfuls of mushrooms, sliced thinly
500g (about 1 pound) of diced turkey breast
a cup of white wine
seasonings to your liking (salt, pepper, and Vegeta)
a cup or two of chicken broth
thickening sauce (made out of 1 tbsp. oil and 1 tbsp. flour)
NOTE: This dish tastes just as good, if not better, with chicken. If you don’t have turkey or want to try it with chicken, feel free to swap out the turkey with chicken instead.
1) Cover the bottom of a deep skillet or pan with olive oil, and heat to medium. Add onions and a dash of sugar, and sautee until translucent. Meanwhile, in a separate pot boil the pasta of your choice (I prefer spiral pasta) in a large amount of water with salt and some olive oil. Once done, drain and set to the side.
2) Add mushrooms and sautee until they have released their liquid and are wilted.
3) Add in chopped turkey and brown until almost cooked. Add in seasonings and wine, cover leaving a crack open, lower heat to low/medium, and cook until wine evaporates.
4) Add a cup or two of chicken broth, cover leaving a crack open, and let cook until there is just enough liquid left to make the dish sauce-y.
5) In a separate pan, make a thickening agent by heating 1 tbsp. oil and 1 tbsp. of flour. Once it starts bubbling and browning, pour into your turkey/mushroom dish and cook for 1-2 more minutes. This will make the dish not as watery and have a gravy-like thickness.
6) Pour everything over pasta, and enjoy!