Rice Noodles With Creamy Turkey And Escarole

Total Time: 30 mins Preparation Time: 15 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 8 ounces rice noodles, medium-width
• 2 heads escarole, large
• salt, to taste
• black pepper, fresh coarsely ground, to taste
• 2 teaspoons potato starch
• 1 1/2 cups heavy cream
• 1/2 cup onion, minced
• 1 tablespoon garlic, minced
• 3 cups turkey, chopped, cooked
• 1/2 cup parmesan cheese, grated

Recipe

• 1 put a large pot of salted water on to boil.
• 2 chop escarole into bite size pieces and rinse well to remove all grit. do not shake water off escarole.over a high heat, add escarole (one head at a time) to large skillet. salt and pepper to taste. stirring, steam just until wilted and drain in colander, reserving 3/4 cup liquid.
• 3 whisk potato starch into cream until dissolved. add cream mixture, onions, garlic and reserved escarole liquid to skillet. bring to a boil; reduce heat and simmer 5 minutes, stirring occasionally.
• 4 add turkey and steamed escarole. mix to combine and return to simmer.
• 5 boil rice noodles in salted water until just soft (just a minute or so). drain (do not rinse) and add to skillet with parmesan cheese. toss to combine and serve.