Turkey Linguine

Name: Turkey Linguine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 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

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!

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

Directions

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.
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.

Nutrition Facts

1 cup: 331 calories, 8g fat (3g saturated fat), 78mg cholesterol, 608mg sodium, 27g carbohydrate (5g sugars, 3g fiber), 37g protein.

Originally published as Turkey Linguine in Quick Cooking July/August 1998

Reviews

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Average Rating:

jessicabet

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.