Creamy Turkey Carrot Linguine
Makes: 4 servings
- 1 lb (500 g) ground turkey
- 1 tbsp (15 mL) butter
- 2 garlic cloves, minced
- 1 small onion, chopped
- 1/2 tsp (2 mL) dried thyme
- 1/2 tsp (2 mL) dried sage
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) black pepper
- 1-1/2 cups (375 mL) ready-to-use vegetable or chicken broth
- 4 oz (125 g) cubed brick-style cream cheese
- 2 tbsp (30 mL) chopped fresh parsley
- 1/2 tsp (2 mL) grated lemon zest
- 1 tbsp (15 mL) lemon juice
- 4 large carrots, spiralized
In a large nonstick skillet, cook turkey over medium-high heat, breaking it up with a spoon, for about 8 minutes or until no longer pink. Drain and set aside. Return skillet to medium heat and melt butter. Sauté garlic and onion for 2 minutes. Return turkey to skillet, along with thyme, sage, salt and pepper. Stir in broth and cream cheese until melted and hot. Stir in parsley, lemon zest and juice. Add carrot noodles and cook until heated through.
Pasta Variation: Use 12 oz (375 g) spaghetti or linguine pasta in place of the spiralized carrots. In a pot of boiling salted water, cook pasta for about 10 minutes or until al dente. Drain well and toss with sauce to serve.
Recipe courtesy of Best of Bridge Weekday Suppers (Robert Rose Publisher)
