Nutrition Facts
Serving Size
½ of recipe
Calories
245
Total Fat
11.5 g
Saturated Fat
1.5 g
Sodium
197 mg
Total Carbohydrate
5 g
Dietary Fiber
1.5 g
Protein
30 g
Ingredients and Preparation
Ingredients
Measures
Whole wheat linguini
4 ounces
Frozen artichoke hearts
½ (9-ounce) package
Olive oil
2 teaspoons
Turkey breast tenderloin, cut into ¼-inch by 1-inch pieces
½ pound
Garlic clove, minced
1
All-purpose flour
½ tablespoon
Evaporated skim milk
6 ounces
Salt
¼ teaspoon
Dried basil
¼ teaspoon
Freshly ground pepper to taste
Parmesan cheese, shredded
¼ cup
Directions
- Cook pasta according to package directions, omitting salt and oil. During last 5 minutes of cooking, add frozen artichokes. Drain and return to pot.
- Heat olive oil in a large nonstick skillet over medium-high heat. Add turkey and garlic; cook until turkey is lightly browned around the edges and no longer pink, about 3 minutes. Stir in flour and then add milk, salt, basil, and pepper. Cook until sauce thickens, about 5 minutes.
- Add turkey and sauce to pasta and toss until well-combined. Top with parmesan cheese and serve.