Instructions: Heat olive oil in heavy large pot over medium-high heat. Add chopped shallots and saute 1 minute. Add portobello and shiitake mushrooms and bell pepper and saute until vegetables are tender, about 5 minutes.

Add white wine and boil until liquid is reduced by half, about 5 minutes. Add 1 cup whipping cream and simmer until sauce thickens, about 5 minutes.

Add remaining 1 cup whipping cream and diced smoked turkey; simmer 10 minutes.

Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain well. Add pasta to sauce in pot and toss to coat. Add cheese and chives and toss to combine. Season with salt and pepper and serve.

This recipe yields 6 servings.

Comments: "The Forsgate Country Club, in nearby Jamesburg, offers a fabulous pasta dish with a creamy sauce that includes smoked chicken and wild mushrooms," writes Deborah Lee Fallon of East Brunswick, New Jersey.

The chef makes this with smoked chicken; we use smoked turkey, which is easier to find.

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