Turkey & Pasta with Cilantro Pesto
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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Makes 6 servings
|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|
- 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.
|Serving Size:||about 1-1/4 cups|
|Saturated Fat||2 g|
|Total Fat||9 g|
|Calories from Fat||22 %|
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