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Turkey Fresca with Spinach Fettuccine - Live5News.com | Charleston, SC | News, Weather, Sports

from Trident Medical Center Executive Chef Kimberly Brock Brown

Turkey Fresca with Spinach Fettuccine

Trident Medical Center Executive Chef Kimberly Brock Brown Trident Medical Center Executive Chef Kimberly Brock Brown

INGREDIENTS

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

DIRECTIONS

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.

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