1 lb linguine or spaghetti - uncooked
2 cup broccoli florets
1 tbsp margarine
1 large onion, diced
2 carrots - sliced into 1/4 rounds
2 celery stalks, diced
2 tbsp all-purpose flour
14 1/2 oz low-sodium chicken broth
1 tsp ground sage
2 cup diced, cooked turkey
1/4 cup herbed stuffing mix
Directions
Prepare pasta according to package directions. Two minutes before
pasta is done, add broccoli florets to water. Cook two minutes; drain
pasta and broccoli in colander.
In a large skillet, warm the margarine over medium heat. Add the
onion, carrots and celery and saute three minutes. Stir in the flour.
Add the chicken broth and sage and stir in the turkey. Stir until the
sauce come to a simmer. Simmer 1 minute.
Pour the turkey saute over the pasta. Sprinkle stuffing mix on top and
serve immediately.
Each serving provides: 479 Calories; 28.4 g Protein;79.3 g
Carbohydrates; 4.7 g Fat; 40.6 mg Cholesterol; 303 mg Sodium.
Calories from Fat: 9%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 6 servings
Linguine & Turkey Saute Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta; Poultry; Turkey
The History of Recipes
Transcribed cooking instructions as an idea can be traced far back into the far past, certainly as far back into history as the early Egyptians, and potentially, even further back. In practice though, in the main part, these ancient records were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe discovered so far, according to Professor Solomon Katz, is a series of tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Moving our culinary historical trip onwards, we find a couple of recipe books dating from the fourteenth century : a recipe book called `Forme of Cury`, and another titled `Curye on Inglish`. The titles are a little misleading though, these are nothing to do with the indian food that appears on menues today, but instead accounts of the types of meals prepared by the cooks of the nobility of that time. Over the next few hundred years, the powerful and rich competed to serve the most exotic banquets, and because of this the best chefs and their collection of recipes were highly sought after. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe publications rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the US, devoted their lives to collecting, testing, and recording the recipes of their peers. When we get to the 20th century, cookbooks are highly popular due to higher levels of literacy, people having increased spare time and being a little richer. |
We hope you enjoy this Linguine & Turkey Saute recipe.
