Rice Noodles With Creamy Turkey and Escarole

• 8 ounces rice noodles, medium-width
• 2 heads escarole, large
• salt, to taste
• black pepper, fresh coarsely ground, to taste
• 2 teaspoons potato starch
• 1 12 cups heavy cream
• 12 cup onion, minced
• 1 tablespoon garlic, minced
• 3 cups turkey, chopped, cooked
• 12 cup parmesan cheese, grated

1. Put a large pot of salted water on to boil.
2. Chop escarole into bite size pieces and rinse well to remove all grit.
3. Do not shake water off escarole.Over a high heat, add escarole (one head at a time) to large skillet.
4. Salt and pepper to taste.
5. Stirring, steam just until wilted and drain in colander, reserving 3/4 cup liquid.
6. Whisk potato starch into cream until dissolved.
7. Add cream mixture, onions, garlic and reserved escarole liquid to skillet.
8. Bring to a boil; reduce heat and simmer 5 minutes, stirring occasionally.
9. Add turkey and steamed escarole.
10. Mix to combine and return to simmer.
11. Boil rice noodles in salted water until just soft (just a minute or so).
12. Drain (do not rinse) and add to skillet with Parmesan cheese.
13. Toss to combine and serve.

rice noodles, salt, black pepper, potato starch, heavy cream, onion, garlic, turkey, parmesan cheese

Taken from www.food.com/recipe/rice-noodles-with-creamy-turkey-and-escarole-402155 (may not work)