Linguine With Turkey Saute Food

LINGUINE WITH TURKEY SAUSAGE AND PESTO

Linguine with Turkey Sausage and Pesto image

Provided by Dianne Jefferies

Categories Herb Mushroom Pasta Pepper turkey Sauté Sausage Fall Bon Appétit Washington

Yield Serves 4

Number Of Ingredients 9

Ingredients

2 tablespoons olive oil
3/4 pound fully cooked turkey sausage (such as kielbasa), cut into 1/2-inch pieces
1 red bell pepper, diced
6 large mushrooms (about 6 ounces), sliced
4 green onions, thinly sliced
3/4 pound linguine, freshly cooked
1/2 cup purchased pesto sauce
1/2 cup grated Parmesan cheese
Additional grated Parmesan cheese

Steps:

Heat olive oil in heavy large skillet over medium-high heat. Add sausage, bell pepper, mushrooms and green onions. Sauté mixture until vegetables soften, about 7 minutes. Add pasta, pesto sauce and 1/2 cup Parmesan. Toss until mixture is combined. Season to taste with salt and pepper. Divide pasta mixture among plates. Pass additional Parmesan separately.

TANGY TURKEY SAUTE

Tangy Turkey Saute image

This is from a recipe card collection called Healthy Meals in Minutes. I got a huge box of these cards at a garage sale dirt cheap, so I'm sorting through the good looking ones to post on here for safe keeping!

Provided by Shelby Jo

Categories Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

1/4 cup all-purpose flour
8 turkey breast cutlets, pounded 1/4 inch thick (about 2 ounces each)
1 1/2 tablespoons olive oil, divided
2 cups sliced mushrooms
1/2 cup sliced green onion
1 garlic clove, minced
1/8 teaspoon dried thyme
1/2 cup marsala wine or 1/4 cup fresh lemon juice
1/4 cup chicken broth
1 tablespoon fresh parsley, topped

Steps:

Dredge cutlets in flour; shake off excess. In a large nonstick skillet, heat 1 tablespoon of oil over medium-high heat. Cook the cutlets until golden and cooked through, turning once, about 2 minutes per side. Place on a plate and cover to keep warm.
heat remaining oil in same skillet. Add mushrooms, green onion, garlic, and thyme. Cook, stirring for 3 minutes. Stir in wine, broth, and any accumulated juices from the plate. Increase heat to high; bring to a boil. Cook until slightly thickened, about 3 minutes.
Remove from heat; stir in parsley. return cutlets to skillet. Spoon sauce over top. Serve.

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

Ingredients

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.

LINGUINE WITH LEMONY TURKEY PATTIES AND FRESH TOMATO SAUCE

Linguine With Lemony Turkey Patties and Fresh Tomato Sauce image

If your looking for a recipe to use fresh summer kissed tomatoes from your garden or local supermarket, this is truly a wonderful dish to make. I normally make this dish in summer when the tomatoes are at their best. It's especially good if you have tomatoes in your garden or local farm grown because they surpass supermarket quality in flavor. I've made it many times with the turkey patties and have made it using only the fresh tomato sauce. I've also used this fresh tomato sauce as a topping for bruschetta which is out of this world. Like many of my recipes, this recipe was developed by combining a recipe from here and another from there with a twist and tweak of my own. I hope you enjoy this dish as much as my family, friends, and I have.

Provided by ForeverMama

Categories Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 21

Ingredients

3 lbs nicely ripe tomatoes (preferably fresh garden tomatoes or vine ripened if store bought)
3 tablespoons red wine vinegar
1/4 cup extra-virgin olive oil plus 1 tablespoon pure olive oil
1/2 cup coarsely chopped fresh basil leaf
2 tablespoons finely chopped garlic
salt, pepper to taste
1 lb linguine
1/2 cup freshly grated parmesan cheese
1 cup fine fresh breadcrumb, from firm white bread (Portuguese, French or Italian bread)
2/3 cup half-and-half
1 lb ground turkey
1 1/2 teaspoons salt
3/4 teaspoon white pepper or 3/4 teaspoon black pepper, preferably freshly ground
1/4 teaspoon ground nutmeg
1/8 teaspoon granulated sugar
4 teaspoons freshly grated lemon peel (from 1 1/2 lemons)
1/4 cup finely chopped parsley
3 -4 garlic cloves, minced
1/2 cup finely chopped scallion
1 -1 1/2 tablespoon olive oil
1 tablespoon butter

Steps:

Fresh Tomato Sauce:.
Coarsely chop the tomatoes, making sure to reserve the juice. Place tomatoes and juice in large bowl. Add the vinegar, 3 tablespoons of the extra-virgin olive oil, and the basil.
Add the tablespoon of olive oil to a sauté pan over medium high heat. Sauté the garlic for 3 minutes, stirring. (Do not allow it to brown) (You may also add garlic to sauce raw. If you decide to add it raw, you can cut the garlic in half because it will be much stronger in flavor). Add to tomato mixture. Season to taste with salt and pepper.
Let mixture sit at room temperature for at least 4 hours. (It can also be made a day ahead of time and kept in refrigerator).
When ready to serve, Prepare turkey patties as indicated below.
Cook linguine in a large pot of boiling, salted water. When pasta is al dente, drain in a large colander, then transfer to a large bowl.
Toss linguine with the tomato sauce and turkey patties. Incorporate parmesan cheese throughout or top each serving with the cheese.
Lemony Turkey Patties:.
Mix crumbs with half and half in a large bowl. Add all remaining ingredients and mix until well blended (mixture will be very soft).
Moisten hands (to make meat mixture easier to handle) and shape into sixteen 1 - 1 ½" circumference patties. Let stand for 15 minutes.
Heat olive oil and butter in a large nonstick skillet over medium heat until it bubbles and starts to brown. Add patties and cook until browned and crisp on both sides and no longer pink in centers, about 5 minutes. Place on paper towels to drain. Add to Linguine recipe.
NOTE:.
This recipe is also great served with only the fresh tomato sauce, but the turkey patties certainly add the "oomph". Definitely use summer tomatoes as mentioned in "Recipe Description" section. Supermarket vine ripened tomatoes are also decent enough to use.
I also use this tomato sauce for making bruschetta. If using it for bruschetta, make sure to drain the juices from the tomatoes as it can make your bread soggy. I also add a bit of fennel seed (cause I like it) and grated parmesan or romano cheese over the top (or combo). Quickly pop the bruschetta's into the oven for a couple of minutes or so until cheese just melts.

Nutrition Facts : Calories 707.7, Fat 27.1, SaturatedFat 8.2, Cholesterol 74.6, Sodium 932.8, Carbohydrate 82.9, Fiber 6.7, Sugar 9.7, Protein 33.9