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Spinach Linguine with Turkey & Peppers

Servings: 12

Ingredients

  • 2 1/4 lbs. Perdue® Turkey Breast — cut into wedges
  • 2 1/2 lbs. Spinach Linguine or Fettucine — broken
  • 2 c. Oil-packed Sun-dried Tomatoes — drained & chopped
  • 1 lb. Green bell pepper — julienne cut
  • 1 lb. Red bell pepper — julienne cut
  • 1 lb. Yellow bell pepper — julienne cut
  • 1 1/2 c. Black olives — sliced
  • 2 oz. Butter
  • 2 tbsp. Fresh Basil Leaves — chopped
  • 2 tsp. garlic — minced
  • 1/4 c. All-purpose flour
  • 3 lbs. half & half or milk
  • 1 1/2 tsp. salt
  • 1/4 tsp. Black pepper
  • 2 tbsp. olive oil — as needed
  • 1/2 c. Parmesan cheese — grated

Instructions

  1. For sauce, in stockpot melt butter; saute tomatoes with basil and garlic for 3 minutes.
  2. Stir in flour until blended. Add milk; cook and stir until mixture thickens and bubbles. Cook 2 minutes more. Stir in salt and pepper. Cover and keep warm.
  3. In a large pot of boiling salted water, cook pasta according to package directions.
  4. Saute bell peppers in olive oil until tender; drain. Stir in olives and turkey wedges.
  5. Add vegetables and turkey to sauce; taste for seasoning.
  6. Drain pasta. Divide pasta onto 12 serving plates. Top each serving with 6 1/2 ounces (3/4 cup) of the sauce mixture. Sprinkle with grated Parmesan.