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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Christi Paulton of Phelps, Wisconsin loves Chinese dishes but hates chopping all those veggies. Using convenient, frozen vegetable combos and ready-made sauce, she came up with this tasty solution thatâs quick, easy and versatile enough to make the most of whatever she has on hand. TIP: âI sometimes add peanuts or cashews for extra crunch and flavor,â Christi shares. Ingredients:
8 ounces uncooked linguine |
2 pounds turkey breast tenderloins, cut into 1/4-inch strips |
2 tablespoons canola oil, divided |
1/2 pound sliced fresh mushrooms |
1-2/3 cups julienned sweet red, yellow and/or green peppers |
1/3 cup chopped onion |
2/3 cup stir-fry sauce |
Directions:
1. Cook linguine according to package directions. Meanwhile, in a large skillet or wok, stir-fry turkey in batches in 1 tablespoon hot oil for 5-6 minutes or until no longer pink. Remove and keep warm.
2. In the same pan, stir-fry mushrooms in remaining oil for 3-4 minutes or until crisp-tender. Add peppers and onion; stir-fry for 2-3 minutes or until vegetables are tender. Add turkey and stir-fry sauce; cook and stir for 2-3 minutes or until heated through. Drain linguine; add to turkey mixture and toss to coat. Yield: 8 servings.
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