Turkey and Artichoke Linguini

Adapted from CooksAid.com

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

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.

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