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Oven-Roasted Boston Scrod
Learn how to prepare traditional Northeastern meals and dishes that will delight even the staunchest Yankee stomach.
Turkey & Pasta with Cilantro Pesto
Yield: Makes 6 servings
A member of the parsley family, cilantro (also known as coriander leaves) is the world's most widely used herb. Its vibrant flavor infuses a Southwest sensation to this pasta and turkey combination. Turkey breast cut into strips may be substituted for turkey tenders.
Ingredients:
1
pound turkey tenders, cut into strips
3
cloves garlic, minced
1/2
teaspoon ground cumin
1/4
teaspoon black pepper
1/4
teaspoon ground red pepper
2
tablespoons olive oil
1-1/2
cups chopped seeded tomatoes
1/2
cup chopped fresh cilantro
1/4
cup (1 ounce) grated Parmesan cheese
2
tablespoons orange juice
12
ounces dry linguine, cooked and kept warm
Preparation:
1.
Combine turkey, garlic, cumin, black pepper and red pepper in medium bowl; toss to coat. Heat oil in large skillet over medium-high heat. Add turkey mixture; cook 4 to 6 minutes or until turkey is no longer pink in center.
2.
Add tomatoes; cook 2 minutes. Stir in cilantro, cheese and orange juice; cook 1 minute.
3.
Toss turkey mixture and linguine in bowl. Serve immediately.
Nutritional Information:
| Serving Size: about 1-1/4 cups | |
| Sodium | 112 mg |
| Protein | 23 g |
| Fiber | 1 g |
| Carbohydrate | 48 g |
| Cholesterol | 33 mg |
| Saturated Fat | 2 g |
| Total Fat | 9 g |
| Calories from Fat | 22 % |
| Calories | 365 |
Dietary Exchange:
| Meat | 1-1/2 |
| Vegetable | 1 |
| Starch | 3 |
| Fat | 1 |
This recipe appears in:
Southwestern
