Ingredients:
2 Large tomatoes, chopped
1 large Vidalia onion, sliced
1-pound Turkey Cutlets (cut into bite size pieces)
6 garlic cloves, chopped
1-pound dry linguine (I also use spiral cut zucchini-no carb version)
2 tsp dried Italian seasoning (I use good seasons)
2 tsp salt
2 tsp pepper
1 tsp crushed red pepper flakes
4 Cups chicken stock
1 Cup chardonnay wine
Fresh Basil Leaves
4 ounces fresh parmesan cheese, shredded
Directions:
1) Put tomatoes, onion, turkey, garlic, linguine, Italian seasoning, salt, pepper, and red pepper flakes into a 5-quart Dutch oven (Or a big, deep pan). Pour chicken stock and wine over the top.
2) Cover and bring to a boil.
3) Cook 10 minutes until the pasta is al dente. Toss pasta with tongs occasionally to keep the pasta from sticking to the bottom of the pan. There will still be some liquid in the pan when the pasta is done cooking. This will be the base for the cheese sauce.
4) Turn off the heat and add the cheese to the pasta. Toss pasta with tongs until the cheese melts into the pasta.
Note: To make the Italian seasoning use the following herbs:
1 tsp dried basil
1 tsp rosemary
½ tsp oregano
½ tsp dried thyme
Mix all together!
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