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I made this about a week ago, (sorry my picture didn’t come out the greatest) but I really liked this recipe! It was easy, served up well for leftovers, and garlic, basil and parmesan are always a winner, in my opinion! I would add vegetables to it next time, (maybe some julienned carrots and/or red pepper) both for nutrition and for color, and though I reduced the fat with a substitution for the whipping cream, I would reduce the amount of butter a little more and see if it affected the flavor or texture substantially. Some of the family thought they would like to try it with chicken instead of turkey. In any case, I loved it, and would definitely make it again. (Oh, and I renamed it:) I love Pasta Recipes. Good old comfort food.
Recipe for Turkey Penne Parmesan
- 3/4 lb uncooked turkey breast
- 2 Tbsp butter
- 2 garlic cloves, minced
- 1-1/4 cups heavy whipping cream (see my substitution below)
- 2 Tbsp minced fresh basil or 2 tsp dried basil
- 1/4 cup grated Parmesan cheese
- Dash pepper
- 3-4 cups hot cooked pasta (I used whole wheat Penne)
- Cut turkey into 2-in x 1/4 in pieces. (Basically short strips, not too thick.) In a large skillet, saute turkey in butter until turkey is browned and no longer pink, about 6 minutes. Add garlic; cook 1 minute longer. Here’s the beginning of my substitution: I used a whipping cream substitution of 3/4 cup of milk and a 1/3 cup of butter, but I read it wrong, so I added some of the extra butter into that which I sauteed the turkey in:) Then I just added the milk later while cooking. You’re supposed to whip the butter and milk together for the right consistency, but I didn’t do that because of mis-reading the instructions.(I’m new in the kitchen:) It worked out anyway.
- Add the cream (This is where I added the milk), basil, cheese, and pepper; bring to a boil. Reduce heat; simmer for 3 minutes, stirring frequently.
- Stir in cooked pasta and toss to coat. Serve immediately.
Nutrition Facts: (with whipping cream and the added fat, so my version would be slightly healthier)
1 serving (1 cup) equals 568 calories, 36 g fat (22 g saturated fat), 174 mg cholesterol, 222 mg sodium, 31 g carboyhydrate, 1 g fiber, 30 g protein.
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