Turkey & Pasta with Cilantro Pesto
Browse the recipe Turkey & Pasta with Cilantro Pesto
Turkey & Pasta with Cilantro Pesto
YIELD Makes 6 servings
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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.
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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:
- 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.
- Add tomatoes; cook 2 minutes. Stir in cilantro, cheese and orange juice; cook 1 minute.
- Toss turkey mixture and linguine in bowl. Serve immediately.
This recipe appears in:
Southwestern
NUTRITIONAL INFORMATION:
| Serving Size: | about 1-1/4 cups |
| Calories | 365 |
| Sodium | 112 mg |
| Calories from Fat | 22 % |
| Protein | 23 g |
| Fiber | 1 g |
| Carbohydrate | 48 g |
| Cholesterol | 33 mg |
| Saturated Fat | 2 g |
| Total Fat | 9 g |
DIETARY EXCHANGE:
| Meat | 1-1/2 |
| Vegetable | 1 |
| Starch | 3 |
| Fat | 1 |