Linguini with Turkey and Sun Dried Tomatoes

After our family gathering on Thanksgiving weekend, I, like many of you, 

had leftover turkey in the fridge.

Here's what I did with it for supper last night.

• linguini noodles to serve 4
• 1-2 tablespoons olive oil
• 1/2 a medium sized onion, sliced stem to root
• 1 stalk celery sliced
• 1/2 a yellow pepper cut into strips
• 1 large clove garlic sliced into strips
• 1/4 cup sun dried tomatoes (in oil) drained and cut into strips
• 1 1/2 cups cut up cooked turkey
• 2 tablespoon butter (I used leftover garlic butter)
• 2 tablespoons flour
• 1 1/2 cups milk
• 1/2 teaspoon thyme
• salt and pepper
• Parmesan cheese.

1. Cook noodles to package directions until al dente.
2. Drain and set aside.
3. While noodles are cooking, saute vegetables in olive oil until soft but not browned.
4. Add sundried tomatoes and turkey to the vegetables and set aside.
5. Make cream sauce by melting butter, blending in flour and then adding milk.
6. Cook, stirring often until thickened.
7. Add  thyme and salt and pepper to taste.
8. Add noodles to the saute' pan with the vegetables.
9. Pour the cream sauce over the noodles and vegetables and toss to moisten.
10. Add grated parmesan cheese  (be generous!) and serve.

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