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 observed back into the far past, in fact as far back into recorded history as the Egyptians, and possibly even further than that. In practice though, generally, these ancient recipes were just basic pictorial, hieroglyphic or cunieform recipes for meal preparation.
Fascinatingly, the most ancient recipe discovered, according to food historians are some tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel exhilarated. Moving our culinary historical trip onwards, we have a couple of books from the 14th Century - a book titled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these are not about the curry that is popular today, but rather accounts of the types of food prepared by the cooks of the rich and powerful of the period. In the 15th century, knights returning from the crusades brought us many new foods, spices and herbs from the holy lands, such as coriander, basil and rosemary. These new culinary innovations caused a torrent in manuscripts on food, many of which are now in private libraries. Over the following few centuries, the rich families of Wesstern Europe strove to serve the best banquets, and consequentially cooks and their recipes could command a high salary. Notwithstanding that, it wasn`t until the nineteenth century that formal cookery and recipe collections became really popular. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collecting, verifying, and writing down the recipes of their peers. When we get to the 1900s, cooking publications are starting to become popular due to better eduction, people having more free time and having more money to spend. The arrival of TV brings us celebrity TV chefs and the spin-off recipe books. Which brings us neatly to the present day and the invention of computers and the internet, permitting us all to access massive numbers of recipes such as those found on this web site. |
We hope you enjoy this Linguine & Turkey Saute recipe.
