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.