Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Cups          cooked turkey -- cubed
   2      Tablespoons   flour
   2      Tablespoons   dijon mustard
   2      Tablespoons   dry white wine
     1/2  Teaspoon      salt
     1/8  Teaspoon      pepper
     1/2                chicken bouillon cube
   1      Cup           Milk Or Milk Substitute
   1      Tablespoon    canola oil
   1      Clove         garlic -- minced
   1      Medium        red bell pepper -- julienned
   1      Medium        onion -- chopped
   1      Can           mushrooms, canned
     3/4  Cup           frozen peas -- thawed
   3      Cups          cooked pasta -- hot

Preparation:

For sauce; in a small bowl stir together flour, bouillon cube, mustard, wine, salt, and pepper till smooth. Slowly stir in milk till well mixed. Set aside. Pour cooking oil into a wok. Preheat over med high heat. Stir fry garlic,onion, and sweet pepper in hot oil for 2 minutes. Add mushrooms; stir fry for 2 minutes more. Remove vegetables from wok. Add turkey to hot wok. Stir fry briefly to heat. Push turkey from center of wok. Stir sauce. Add sauce to the center of wok. Cook and stir till thickened and bubbly. Return cooked vegetables to the wok. Add thawed peas. Stir all ingredients together to coat with sauce. Cook and stir for 1 to 2 minutes more till heated through. Serve immediately over hot cooked pasta.