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Pasta-Turkey Toss

This recipe will yield 4 servings of approx. 1 lb, 8-3/4 oz each.

Each serving contains approx. 375 calories.

salt and pepper to taste 2 medium carrots 3/4 cup orange juice, unsweetened 1 Tbl. cornstarch 1 cup small fresh mushrooms 3/4 lb cooked turkey breast, cut into 1/2-inch pieces 8 cup water 1 8 oz package fettucine noodles 2 oz fresh snow peas, trimmed 1/2 tsp. dried whole basil 8 cherry tomatoes

Cut carrots in half lengthwise; place cut side down on work surface. Scrape halves into long strips using a sharp vegetable peeler; cut into 2-inch pieces and set aside. Combine orange juice and next 3 ingredients in a small non-aluminum saucepan; bring to a boil stirring constantly. Cook 1 minute and set aside. Bring water to a boil in a large Dutch oven; add fettucine, and cook 7 minutes or until tender. Add carrot strips and snow peas; cook 30 minutes. Drain well and return to Dutch oven. Add turkey mixture and remaining ingredients to fettucine mixture; toss gently. Garnish with a cherry tomato and serve.

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All recipes © 1991-2001, LIFESTYLES by Ronda Gates. All rights reserved.

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