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Turkey and Artichoke Linguini
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 |
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
- Cook pasta according to package directions, omitting salt and oil. During last 5 minutes of cooking, add frozen artichokes. Drain and return to pot.
- 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.
- 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.
Please be aware that this information is provided to supplement the care provided by your physician. It is neither intended nor implied to be a substitute for professional medical advice. CALL YOUR HEALTHCARE PROVIDER IMMEDIATELY IF YOU THINK YOU MAY HAVE A MEDICAL EMERGENCY. Always seek the advice of your physician or other qualified health provider prior to starting any new treatment or with any questions you may have regarding a medical condition.
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