Wednesday, September 4, 2013

How to Make Creamy Turkey Linguine

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.

2 tbsp. olive oil
2 tbsp. butter or margarine
2 garlic cloves, finely chopped
4 boneless chicken breast
8 oz. (1 box) linguine, uncooked
1 medium onion, finely chopped
1/2 cup chicken broth
1 cup half & half cream
1 cup grated Parmesan cheese

1. In a medium skillet, over medium-high heat, warm olive oil and butter. Add garlic and turkey. Cook until turkey is done, about 15 minutes. Remove turkey from the pan and slice carefully as it will be hot. Set aside.

2. While the turkey is cooking, boil some water and cook linguine according to package directions. Set aside.

3. In a medium skillet, over medium temperature, heat some olive oil and add the onions. Simmer until onions are soft, about 5 minutes.

4. Add turkey or chicken broth and warm over medium heat. Add cream and cheese. Mix until well blended. Pour sauce over linguine topped with turkey and serve.

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