Pasta with asparagus and turkey~
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pack | Boneless fresh turkey drumstick steaks -- about 1 1/4 lb |
| 4 | ounces | Linguini; uncooked or fettuccine or spaghetti, broken into third -- cooked/drained |
| ¾ | pounds | Fresh asparagus -- cut into 3\" pieces |
| 2 | tablespoons | Margarine |
| 1 | Clove Garlic -- minced | |
| ⅓ | cup | Dry white wine |
| 2 | tablespoons | Fresh parsley -- chopped |
| ¼ | teaspoon | White pepper |
| 1 | tablespoon | Cornstarch |
| 1⅓ | cup | Chicken broth |
| ⅓ | cup | Walnuts -- chopped |
| TOPPING----- | ||
| ¼ | cup | Dry bread crumbs |
| 3 | tablespoons | Parmesan -- grated |
| 1 | tablespoon | Fresh parsley -- chopped |
Directions
Cook asparagus 2 minutes. Drain well.
Heat oven 350.
Cut turkey drumsticks into 3 inch pieces.
Melt margarine in large skillet over med high heat.
Add turkey and garlic.
Cook and stir 7-9 mins or until turkey is lightly browned.
Remove turkey; set aside.
In same skillet, combine wine, parsley, and white pepper; cook over med high heat 3 mins.
In small bowl, combine cornstarch and chicken broth; blend well.
Add to wine mixture; cook and stir until mixture bubbles and thickens.
Place turkey, linguini, asparagus and walnuts in 2 quart casserole.
Pour sauce over top.
Stir gently until well mixed.
In small bowl, combine all the topping ingredients.
Sprinkle over top of casserole. Bake uncovered at 350 for 25-35 mins or until thoroughly heated and bubbly around edges.
Per serving:
303 cals, 29% cals from fat, 38g prot, 23g carb, 10g fat, 87mg chol, 165mg sodium
Typed by Lisa Greenwood
Recipe By : From The Turkey Store's A Fresh Approach Cookbook From: Marjorie Scofield Date: 12-06-95 (02:30) (160) Fido: Recipes