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Turkey Linguine Recipe
Turkey Linguine Recipe photo by Taste of Home

Turkey Linguine Recipe

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Here's a combination I concocted to use when I'm in a hurry. It's a quick, delicious and complete meal that I frequently serve to guests. You may want to keep it a secret that you prepared this attractive, colorful skillet dish in just half an hour!
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4 servings

Ingredients

  • 1 pound boneless turkey breast, cut into 1/2-inch strips
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves, minced
  • 1 cup broccoli florets
  • 1 cup thinly sliced carrots
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
  • 1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
  • 1/8 teaspoon pepper
  • 2 tablespoons cornstarch
  • 1-1/2 cups chicken broth
  • 8 ounces linguini or pasta of your choice, cooked
  • 1/2 cup grated Parmesan cheese

Nutritional Facts

1 serving (1 cup) equals 331 calories, 8 g fat (3 g saturated fat), 78 mg cholesterol, 608 mg sodium, 27 g carbohydrate, 3 g fiber, 37 g protein.

Directions

  1. In a large skillet or wok, stir-fry turkey in oil for 2 minutes. Add onion and garlic; cook and stir for 1 minute. Add broccoli, carrots, basil, tarragon, thyme and pepper; stir-fry for 3-4 minutes or until vegetables are crisp-tender.
  2. Combine cornstarch and broth until smooth; add to the turkey mixture. Cook and stir until the mixture comes to a boil; cook 2 minutes longer. Serve over linguine; sprinkle with Parmesan cheese. Yield: 4 servings.
Originally published as Turkey Linguine in Quick Cooking July/August 1998, p31

Nutritional Facts

1 serving (1 cup) equals 331 calories, 8 g fat (3 g saturated fat), 78 mg cholesterol, 608 mg sodium, 27 g carbohydrate, 3 g fiber, 37 g protein.

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

Reviews for Turkey Linguine

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   (3)
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MY REVIEW
Reviewed Jul. 30, 2010

"This was wonderful!! I used boneless skinless chicken instead, I used only 1/2 cup of carrots, I sliced them very thin and a full cup seemed to be to much. I also added 2 tablespoons of crushed red pepper and a handful of mushrooms and mixed the sauce and noodles together and served that way. It reminded me of the chicken linguine at Pappadeaux Restaurant."

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