Storified by Arya McLean· Sun, Apr 14 2013 18:23:34
This delicious creamy turkey linguine recipe uses butter, half & half cream, turkey or chicken broth, and Parmesan cheese to make the rich and luscious sauce that coats the yummy linguine and sautéed boneless turkey breast. First, the turkey breast filets are sautéed in olive oil until it is cooked. While the turkey is cooking, the linguine is also cooked in a pot of boiling water according to the package instructions. The sauce is then whipped up and the whole thing is assembled when everything is done. This makes a great lunch served with some crusty bread, soup or salad, and a glass of chilled white wine. Top it with more grated Parmesan cheese to make it extra tasty. Freshly chopped basil or parsley also makes a great garnish for this dish.
In general, turkey has less moisture than chicken so cooking it is slightly different. In this Gourmet cooking recipe it is cooked in a pan on stove over a medium-high heat with oil and butter to give it extra moisture and flavor. Garlic is also added to make it even tastier. You can use a kitchen thermometer to test the doneness of the turkey when you cook it .It should have an internal temperature of 160 to 165 degrees Fahrenheit. Overcooking the turkey will make it dry but undercooking it makes it unsafe to eat. To make it moist and juicy, sear it over high heat on both sides so as to seal its juices inside and then lower the heat to cook it through and thoroughly.
You can also make this recipe with leftover turkey. This is a great idea to make after the holidays and you have a lot of turkey left in the fridge. Simply carve the turkey into bite-sized pieces and top it on the cooked linguine then top the sauce over the pasta and the turkey and you have a delicious meal in no time.