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Turkey and Artichoke Linguini

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Nutrition Facts

Serving Size ½ of recipe
Calories 245
Total Fat 11.5 g
Saturated Fat 1.5 g
Sodium 197 mg
Total Carbohydrate 5 g
Dietary Fiber 1.5 g
Protein 30 g

Servings and Times

Servings 2

Ingredients and Preparation

Ingredients Measures
Whole wheat linguini 4 ounces
Frozen artichoke hearts ½ (9-ounce) package
Olive oil 2 teaspoons
Turkey breast tenderloin, cut into ¼-inch by 1-inch pieces ½ pound
Garlic clove, minced 1
All-purpose flour ½ tablespoon
Evaporated skim milk 6 ounces
Salt ¼ teaspoon
Dried basil ¼ teaspoon
Freshly ground pepper to taste
Parmesan cheese, shredded ¼ cup

Directions

  1. Cook pasta according to package directions, omitting salt and oil. During last 5 minutes of cooking, add frozen artichokes. Drain and return to pot.
  2. Heat olive oil in a large nonstick skillet over medium-high heat. Add turkey and garlic; cook until turkey is lightly browned around the edges and no longer pink, about 3 minutes. Stir in flour and then add milk, salt, basil, and pepper. Cook until sauce thickens, about 5 minutes.
  3. Add turkey and sauce to pasta and toss until well-combined. Top with parmesan cheese and serve.
  • Exchanges

    5 very lean meats; 1.5 fats

  • Side Suggestions: Simple Spinach Salad

    Start with bagged, prewashed baby spinach and add toppings and dressing of your choice.