The twist

Yield: 1 servings

Measure Ingredient
1 pack Twist pasta; (rotini or rotelle)
; (12 ounces)
2 tablespoons Olive oil
1 pounds Turkey cutlets; cut into 1/4-inch
; strips
1 teaspoon Minced garlic
1 pounds Fresh mushrooms; quartered
3 cups Broccoli florets; (see Note)
½ cup Oil-packed sun-dried tomatoes; drained and thinly
; sliced
1 teaspoon Salt
1 teaspoon Black pepper
2 cups Crumbled Gorgonzola cheese; (10 ounces)
1½ cup Sour cream

In a soup pot, cook the pasta according to the package directions; drain, rinse, drain again and set aside in the colander. In the same pot, heat the oil over medium-high heat. Add the turkey and garlic and saute for 3 to 4 minutes, or until the turkey is no longer pink, stirring occasionally. Add the mushrooms, broccoli, sun-dried tomatoes, salt, and pepper; mix well.

Cook for 6 to 8 minutes, or until the mushrooms and broccoli are tender.

Add the cheese and sour cream stirring until smooth and creamy. Reduce the heat to low, return the pasta to the pot, and toss until well coated and warmed through. Serve immediately.

NOTE: Is it okay to use frozen broccoli? Sure! Blue cheese intead of Gorgonzola? Absolutely!

Converted by MC_Buster.

NOTES : 4 to 6 servings

Converted by MM_Buster v2.0l.

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