Turkey and Pasta With Peanut Sauce |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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No stir-frying or time consuming sauces to make on this recipe. Just heat, mix and serve. You may substitute one 8 ounce package frozen pea pods or one 8 ounce can drained pineapple chunks if you like. Ingredients:
6 ounces dry fettuccine or 6 ounces linguine |
2 cups fresh pea pods |
1 cup cooked turkey or 1 cup chicken strips |
1 cup coarsely chopped fresh pineapple |
1/4 cup reduced-sodium chicken broth |
2 tablespoons creamy peanut butter |
1 tablespoon reduced sodium soy sauce |
1 tablespoon lime juice or 1 tablespoon lemon juice |
1 garlic clove, minced |
1/4 teaspoon crushed red pepper flakes |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, halve fresh pea pods diagonally. Place pea pods and turkey in a large colander. Pour hot cooking liquid from pasta over pea pods and turkey; drain well. Return pasta, pea pods, and turkey to the hot saucepan. Add pineapple.
3. Meanwhile, for sauce: In a small saucepan, stir chicken broth into peanut butter. Cook and stir with a whisk until peanut butter is melted.
4. Stir in soy sauce, lime juice, garlic, and crushed red pepper; heat through.
5. Pour the sauce over pasta mixture; stir gently to coat.
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