Pasta is by far one of my favorite dishes because of it’s versatility and heartiness. Many people avoid pasta because of the carb and calorie intake but what they don’t realize is that several pasta dishes can be healthy and great for the waste line.
Of course everything in moderation. With that said the Holidays are a time when we over indulge, eat way too much, drink ’til our hearts content, and make resolutions we hope we can keep. I have a great recipe idea for your Turkey leftovers which is fairly low on the calorie scale.
Tuxedo Pasta w/ Turkey
Prep/Total Time 20 min.
Ingredients:
2 cups uncooked bow tie pasta
2 cups cubed cooked turkey (or chicken)
1 medium zucchini, sliced
1-1/2 cups sliced fresh mushrooms
1/2 cup chopped sweet red pepper
3 tablespoons butter, divided
1/4 cup lemon juice
2 tablespoons white wine or chicken broth
3/4 cup shredded Parmesan cheese
3 tablespoons minced fresh basil or 1 tablespoon dried basil
Directions:
1. Cook pasta according to package directions. Meanwhile, in a large skillet, saute the chicken, zucchini, mushrooms and red pepper in 2 tablespoons butter for 4-5 minutes or until vegetables are tender. Add the lemon juice and wine or broth. Bring to a boil. Reduce heat; cook and stir for 2 minutes or until heated through.
2. Drain the pasta; add to the skillet. Stir in the Parmesan cheese, basil and remaining butter.
Yield. 6 servings.
***
If you want to make this pasta even more lean then leave out the butter and substitute with olive oil. You also don’t need the Parmesan but it adds some lovely flavor.
Buon Appetito & Happy Holidays!
Follow Me on Twitter for Up-To-Date Recipe Ideas @missbrittanydow or @blisstree
Recipe Source: Tuxedo Pasta by Jackie Hannahs in The Taste of Home Cookbook
Image Credit: iStockPhoto
Post from: Blisstree