8 oz. pulled turkey meat 2 T. olive oil 1 medium zucchini chopped into small pieces 1 medium carrot chopped into small pieces 1/3 C. sliced mushrooms 1/2 C. chicken stock 1/3 C. heavy cream 5 oz. shredded Parmesan cheese Basil, oregano and black pepper to taste
Heat olive oil in a saute pan. Add turkey, chopped vegetables and mushrooms. Add chicken stock and let reduce. Add cream, basil, oregano, black pepper and Parmesan cheese. Let simmer on low heat for 15-20 minutes.
Tastes great over rice, noodles or by itself.
Executive Chef Vito Randazzo, Doubletree Hotel, Downtown Tulsa
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