Ingredients

(Preparation 5 minutes, cooking time 15 minutes)

2/3 cup chicken broth
3 tablespoons butter
1 shallot, peeled and minced
2 tablespoons flour
1/2 cup white wine (optional: white grape juice)
1 1/2 cups cream
2/3 cup freshly grated Parmesan cheese
1 1/2 cups coarsely chopped, washed fresh spinach
1 1/2 cups diced cooked turkey
Salt and pepper to taste
Hot cooked pasta
Additional freshly grated Parmesan cheese, optional
Chopped fresh basil, optional

Directions

In a small saucepan, cook chicken broth over high heat until reduced to 1/4 cup; set aside. In a medium saucepan, melt butter; add shallot and cook for 2 minutes; add flour and cook for 1 minute. Add wine or grape juice; cook and stir for 1 minute more. Stir in reduced broth, cream and cheese; cook, stirring, over medium-low heat for about 5 minutes or until slightly thickened. Add spinach and turkey; cook until heated through. Season to taste with salt and pepper. Serve over hot cooked pasta, topped with cheese and basil as desired. Makes 4 to 6 servings.