Turkey Tenders Over Linguine Recipes

TURKEY SCALOPPINE WITH VEGETABLES

Steps:

• Cook pasta to desired doneness as directed on package. Drain. In large serving bowl, combine warm pasta, cheese, parsley and 1 tablespoon oil; toss gently. Cover to keep warm.
• While pasta is cooking, heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add rosemary, thyme and garlic; cook and stir 2 minutes. Add turkey slices; cook 2 minutes. Turn slices; cook an additional 2 minutes.
• Stir in carrots, onion, salt, pepper and wine. Reduce heat to medium-low; cover and cook 10 to 15 minutes or until turkey is no longer pink in center and carrots are crisp-tender.
• Add sugar snap peas to turkey mixture in skillet; mix well. Return mixture to a boil. Reduce heat to medium-low; cover and cook an additional 5 minutes or until peas are crisp-tender, stirring occasionally. Serve turkey mixture with pasta.

TURKEY LINGUINE

Steps:

• In a large skillet or wok, stir-fry turkey in oil for 2 minutes. Add onion and garlic; cook and stir for 1 minute. Add broccoli, carrots, basil, tarragon, thyme and pepper; stir-fry for 3-4 minutes or until vegetables are crisp-tender. , Combine cornstarch and broth until smooth; add to the turkey mixture. Cook and stir until the mixture comes to a boil; cook 2 minutes longer. Serve over linguine; sprinkle with Parmesan cheese.

TURKEY TENDERLOINS

Steps:

• Place the turkey tenderloins in a sealable plastic bag and set aside.
• In a small bowl combine the soy sauce, mustard and rosemary. Pour over turkey, seal bag and shake to coat. Marinate in the refrigerator for 1 to 4 hours shaking once or twice.
• Preheat oven on the broiler setting. Remove the turkey from the marinade and place on the rack in the broiler pan. Broil 4 inches from the heat, turning once, for 20 to 22 minutes or until meat is cooked through and when pierced with a fork the juices run clear. Slice and serve with Cranberry Chutney.

CREAMY LEFTOVER TURKEY PASTA

Steps:

• Cook the pasta in boiling salted water according to your preferences or the packet instructions.
• Meanwhile, put the olive oil and onions in a pan and cover with a lid. Cook over a low heat, stirring occasionally, for about 3 minutes, or until the onions have softened but not coloured.
• Turn the heat up and add the mushrooms, fry for 3 minutes, stirring frequently, until the mushrooms and onions have browned nicely.
• Lower the heat again and add the garlic and the turkey and cook for a further 2 minutes. Add the cream, salt and pepper, and cook for a further 5 minutes until the turkey is piping hot all the way through and the sauce has reduced slightly.
• Meanwhile drain the pasta, reserving a couple of tablespoons of the cooking water.
• Tip the pasta and cooking water into the sauce and stir to combine. Sprinkle over half the parsley and stir again.
• Serve garnished with extra parsley and lots of parmesan cheese!

TURKEY TENDERS OVER LINGUINE

Steps:

• Dredge turkey strips in flour.
• Saute in oil and butter about 4 minutes, turning often, and adding a little broth if necessary.
• Add broth and next 5 ingredients.
• Simmer 8 to 10 minutes, stirring occasionally.
• Serve over linguine.