LIFESTYLES by Ronda Gates

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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
2medium carrots
3/4 cuporange juice, unsweetened
1 Tbl.cornstarch
1 cupsmall fresh mushrooms
3/4 lbcooked turkey breast, cut into 1/2-inch pieces
8 cupwater
18 oz package fettucine noodles
2 ozfresh snow peas, trimmed
1/2 tsp.dried whole basil
8cherry 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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