Ingredients:
1 lb linguine or 1 lb spaghetti, uncooked
2 cups broccoli florets
1 tablespoon margarine or 1 tablespoon butter
1 large onions, diced
2 carrots, sliced into 1/4 inch rounds
2 stalks celery, diced
2 tablespoons flour
1 (14 1/2 ounce) cans low sodium chicken broth
1 teaspoon ground sage
2 cups diced cooked turkey
1/4 cup herb stuffing mix, crushed
parmesan cheese (optional)
Directions:
Prepare pasta according to directions (6- 8 minutes).
Two minutes before pasta is done, add broccoli flowerets to water.
Cook 2 minutes; drain pasta and broccoli in colander.
In a large skillet, warm the butter over medium heat.
Add the onion, carrots, and celery; saute 3 minutes.
Stir in the flour.
Add the chicken broth and sage; stir in the turkey meat.
Stir until the sauce comes to a simmer; simmer 1 minute.
Pour turkey saute over the pasta.
Sprinkle the stuffing mix on top.
Serve immediately.
(We like to spinkle on Parmesean cheese at the table).
Servings: 6
Time preparation: 10 min.
Time total: 22 min.