Turkey Tenders Over Linguine Recipes

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TURKEY SCALOPPINE WITH VEGETABLES



Turkey Scaloppine with Vegetables image

Add something tasty to your family's Italian dinner! Serve turkey and vegetables with pasta - a dish that's ready in 30 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 15

12 oz. uncooked angel hair pasta (capellini)
2 tablespoons grated Parmesan cheese
1 tablespoon dried parsley flakes
1 tablespoon olive oil
2 teaspoons olive oil
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh lemon thyme or thyme
2 garlic cloves, crushed
1 1/2 lb. turkey tenderloins, cut diagonally into 1/2-inch-thick slices
1 1/2 cups fresh baby carrots
1 small onion, cut into eighths, separated
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup dry white wine or chicken broth
1 1/2 cups fresh sugar snap peas, trimmed

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.

Nutrition Facts : Calories 410, Carbohydrate 51 g, Cholesterol 75 mg, Fat 1, Fiber 3 g, Protein 36 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 5 g

TURKEY LINGUINE



Turkey Linguine image

Here's a combination I concocted to use when I'm in a hurry. It's a quick, delicious and complete meal that I frequently serve to guests. You may want to keep it a secret that you prepared this attractive, colorful skillet dish in just half an hour!

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 14

1 pound boneless turkey breast, cut into 1/2-inch strips
1 tablespoon olive oil
1/2 cup chopped onion
2 garlic cloves, minced
1 cup broccoli florets
1 cup thinly sliced carrots
1 tablespoon minced fresh basil or 1 teaspoon dried basil
1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon
1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons cornstarch
1-1/2 cups chicken broth
8 ounces linguini or pasta of your choice, cooked
1/2 cup grated Parmesan cheese

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.

Nutrition Facts : Calories 331 calories, Fat 8g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 608mg sodium, Carbohydrate 27g carbohydrate (5g sugars, Fiber 3g fiber), Protein 37g protein.

TURKEY TENDERLOINS



Turkey Tenderloins image

A simple yet festive main dish. If you're not up to the task of roasting a turkey this dish is for you. Serve with Cranberry Chutney. Originally submitted to ThanksgivingRecipe.com.

Provided by Christine L.

Categories     Meat and Poultry Recipes     Turkey

Yield 4

Number Of Ingredients 4

1 pound turkey tenderloins
3 tablespoons soy sauce
1 tablespoon Dijon-style prepared mustard
2 teaspoons dried rosemary, crushed

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.

Nutrition Facts : Calories 153.9 calories, Carbohydrate 2 g, Cholesterol 79.4 mg, Fat 3.1 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 0.9 g, Sodium 824.9 mg, Sugar 0.2 g

CREAMY LEFTOVER TURKEY PASTA



Creamy Leftover Turkey Pasta image

Need an easy peasy recipe for using up your leftover roast turkey? Then you need to try my Creamy Leftover Turkey Pasta. No leftover turkey? No worries, this simple alfredo pasta recipe can be made with leftover chicken or see below for how to 'create' some turkey leftovers!

Provided by Eb Gargano

Categories     Main Course

Time 20m

Number Of Ingredients 10

300 g pasta (I use fusilli, but penne, spaghetti and linguine all work well too)
2 tablespoons olive oil
1 onion (sliced)
150 g mushrooms ((or other vegetables), sliced)
3 cloves garlic
300 g leftover turkey or chicken (shredded (see note))
300 ml double (heavy) cream
Salt and pepper to taste
4 tablespoons fresh parsley (finely chopped (or another herb - fresh sage or basil also work well))
Grated parmesan to serve

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!

Nutrition Facts : Calories 699 kcal, Carbohydrate 63 g, Protein 29 g, Fat 37 g, SaturatedFat 19 g, Cholesterol 143 mg, Sodium 193 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving

TURKEY TENDERS OVER LINGUINE



Turkey Tenders over Linguine image

Make and share this Turkey Tenders over Linguine recipe from Food.com.

Provided by Whisper

Categories     Poultry

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb turkey breast tenderloin, cut crosswise into narrow strips
flour
2 tablespoons olive oil
1 tablespoon butter
1 packet low-sodium beef bouillon powder, dissolved in
1 cup hot water
1/4 cup balsamic vinegar
1/4 teaspoon ground nutmeg
1/4 teaspoon fresh ground black pepper
1/2 lb mushroom, sliced
3 leeks, trimmed,thinly sliced (with 1 inch of light green tops remaining)
8 ounces linguine, cooked according to directions on package

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.

Nutrition Facts : Calories 490.9, Fat 11.7, SaturatedFat 3.2, Cholesterol 78, Sodium 106.2, Carbohydrate 56.7, Fiber 3.7, Sugar 7.7, Protein 38.2

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