12 oz Twist pasta, (rotini or rotelle)
2 tbsp Olive oil
1 lb Turkey cutlets, cut into 1/4-inch strips
1 tsp Minced garlic
1 lb Fresh mushrooms, quartered
3 cup Broccoli florets, (see Note)
1/2 cup Oil-packed sun-dried tomatoes, drained and thinly sliced
1 tsp Salt
1 tsp Black pepper
10 oz Crumbled Gorgonzola cheese
1 1/2 cup Sour cream
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In a soup pot, cook the pasta according to the package directions; drain, rinse, drain again and set aside in the colander. In the same pot, heat the oil over medium-high heat. Add the turkey and garlic and saute for 3 to 4 minutes, or until the turkey is no longer pink, stirring occasionally. Add the mushrooms, broccoli, sun-dried tomatoes, salt, and pepper; mix well. Cook for 6 to 8 minutes, or until the mushrooms and broccoli are tender. Add the cheese and sour cream, stirring until smooth and creamy. Reduce the heat to low, return the pasta to the pot, and toss until well coated and warmed through. Serve immediately.
Note: Is it okay to use frozen broccoli? Sure! Blue cheese instead of Gorgonzola? Absolutely!
Recipe by: MR FOOD
Posted to MC-Recipe Digest by Meg Antczak <meginny@frontiernet.net> on Feb 27, 1998
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