Turkey and Artichoke LinguiniEn Español (Spanish Version)
Serving Size½ of recipeCalories
11.5 gSaturated Fat1.5 gSodium
197 mgTotal Carbohydrate
5 gDietary Fiber1.5 gProtein
30 gServings2IngredientsMeasuresWhole wheat linguini4 ouncesFrozen artichoke hearts½ (9-ounce) packageOlive oil2 teaspoonsTurkey breast tenderloin, cut into ¼-inch by 1-inch pieces½ poundGarlic clove, minced1All-purpose flour½ tablespoonEvaporated skim milk6 ouncesSalt¼ teaspoonDried basil¼ teaspoonFreshly ground pepper to tasteParmesan cheese, shredded¼ cupDirectionsCook pasta according to package directions, omitting salt and oil. During last 5 minutes of cooking, add frozen artichokes. Drain and return to pot.Heat olive oil in a large nonstick skillet over medium-high heat. Add turkey and garlic; cook until turkey is lightly browned around the edges and no longer pink, about 3 minutes. Stir in flour and then add milk, salt, basil, and pepper. Cook until sauce thickens, about 5 minutes.Add turkey and sauce to pasta and toss until well-combined. Top with parmesan cheese and serve.
5 very lean meats; 1.5 fats
Side Suggestions: Simple Spinach Salad
Start with bagged, prewashed baby spinach and add toppings and dressing of your choice.