The twist

1 servings

Ingredients

QuantityIngredient
1packTwist pasta; (rotini or rotelle)
; (12 ounces)
2tablespoonsOlive oil
1poundsTurkey cutlets; cut into 1/4-inch
; strips
1teaspoonMinced garlic
1poundsFresh mushrooms; quartered
3cupsBroccoli florets; (see Note)
½cupOil-packed sun-dried tomatoes; drained and thinly
; sliced
1teaspoonSalt
1teaspoonBlack pepper
2cupsCrumbled Gorgonzola cheese; (10 ounces)
cupSour cream

Directions

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.