Italian Penne Pasta with Meatballs and Mushrooms

Ingredients

• 2 pounds lean ground turkey
• 1 cup panko breadcrumbs
• 1/2 cup finely chopped carrots
• 1/4 cup finely chopped zucchini
• 1/4 cup finely chopped onion
• 2 large eggs
• 2 Tablespoons dried oregano (or mixed herbs)
• 1 Tablespoon coarse sea salt
• 2 Tablespoons olive oil
• 3/4 cup chicken broth (canned or homemade)

Sauce

• 3 cups sliced button mushrooms
• 3 Tablespoons butter, divided
• 1/2 cup all purpose flour
• 2 1/2 cups chicken stock
• 1/2 cup cream
• 4 Tablespoons grated parmesan cheese
• salt and pepper to taste
• 454 gram (16 ounce) penne pasta
• fresh basil for garnish

Directions

Meatballs

1. In a large bowl, mix turkey, panko, carrots, zucchini, onion, eggs, mixed herb/oregano seasoning, and salt. Combinewell; form into 1-inch balls. Heat olive oil in a large skillet over medium heat. Add meatballs and cook, turning, until browned, about 7 minutes. Add cup ½ chicken broth; cover and reduce heat to low. Cook until liquid is almostcompletely absorbed, about 7 minutes. Add remaining ¼ cup broth and increase heat to medium; cook, uncovered, until liquid is absorbed.
2. Cook the penne pasta as instruction on box.

Sauce

1. Sauté mushrooms in 1 tablespoon butter until they lose their moisture and begin to brown (about 10-12 minutes) set aside. In a saucepan cook 2 tablespoons butter and flour over medium-high heat, whisking constantly until the mixture turns a light golden color. Whisk in chicken stock, stirring until the mixture thickens. Lower heat and simmer for about 10 minutes. Add in the cream, and Parmesan cheese ; whisk until combined, then add in sautéed mushrooms; simmer foradditional 5-7 minutes, or until the sauce coats the back of the spoon. Season with salt and pepper.
2. Serve hot over penne with meatballs.