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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Here's a combination I concocted to use when I'm in a hurry. It's a quick, delicious and complete meal that I frequently serve to guests. You may want to keep it a secret that you prepared this attractive, colorful skillet dish in just half an hour! Ingredients:
1 pound boneless turkey breast, cut into 1/2-inch strips |
1 tablespoon olive oil |
1/2 cup chopped onion |
2 garlic cloves, minced |
1 cup broccoli florets |
1 cup thinly sliced carrots |
1 tablespoon minced fresh basil or 1 teaspoon dried basil |
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon |
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme |
1/8 teaspoon pepper |
2 tablespoons cornstarch |
1-1/2 cups chicken broth |
8 ounces linguini or pasta of your choice, cooked |
1/2 cup grated parmesan cheese |
Directions:
1. In a large skillet or wok, stir-fry turkey in oil for 2 minutes. Add onion and garlic; cook and stir for 1 minute. Add broccoli, carrots, basil, tarragon, thyme and pepper; stir-fry for 3-4 minutes or until vegetables are crisp-tender.
2. Combine cornstarch and broth until smooth; add to the turkey mixture. Cook and stir until the mixture comes to a boil; cook 2 minutes longer. Serve over linguine; sprinkle with Parmesan cheese. Yield: 4 servings.
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