2 c. cooked Turkey Breast cut into bite size pieces
8 oz. sliced mushrooms
2 cloves garlic, Minced
1/4 c.+1 T. butter
1/4 c. flour
2 c. chicken broth
1 c. half and half
1/4 c. white wine
1 lb. Fettuccine Noodles, cooked according to package directions.
1/3 c. Parmesan Cheese
Saute mushrooms and garlic in 1 T. butter over medium heat until mushrooms have released their liquid and garlic is fragrant. Remove from pan, retaining any juices in the pan and set aside.
Melt 1/4 c. butter in same pan. Add 1/4 c. flour and whisk until smooth and slightly brown. Add the wine and stir releasing any bits stuck to the pan. Add the chicken broth, whisking until smooth. Blend in the half and half and whisk until slightly thickened. Add the Turkey and the reserved mushroom and garlic to sauce.
Combine Pasta and Turkey mixture in a 2 qt. casserole. Sprinkle with Parmesan Cheese and bake at 350* for 30 Minutes.