from Trident Medical Center Executive Chef Kimberly Brock Brown
Turkey Fresca with Spinach Fettuccine
Trident Medical Center Executive Chef Kimberly Brock Brown
1 T Olive Oil
¼ c Diced Onions
¼ c Diced Celery
¼ c Diced Bell Pepper
½ c Diced Zucchini
¼ c chopped Mushrooms
1 can Crushed Tomatoes
1 T Chopped Tarragon
1 T Chopped Thyme
1lb Chopped Turkey leftovers
1 lb Spinach Fettuccine
In saute pan heat oil. Add onions, celery, pepper, & zucchini. Saute for 5 minutes then add mushrooms. Saute 5 more minutes then add tomatoes & herbs. Simmer for 10 minutes. Prepare pasta according to package direction. Add turkey to simmering sauce and stir/simmer for 3-5 minutes.
Place 4 oz of pasta on plate and top with 5 oz sauce.
Serving suggestions: Mesclun mix salad with Raspberry Vinaigrette.