Cilantro Pesto Turkey Pasta: A Flavorful Holiday Dish

Turkey & Pasta with Cilantro Pesto

YIELD Makes 6 servings

A member of the parsley family, cilantro (also known as coriander leaves) is the world's most widely used herb. Its vibrant flavor infuses a Southwest sensation to this pasta and turkey combination. Turkey breast cut into strips may be substituted for turkey tenders.

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INGREDIENTS

1 pound turkey tenders, cut into strips 3 cloves garlic, minced 1/2 teaspoon ground cumin 1/4 teaspoon black pepper 1/4 teaspoon ground red pepper 2 tablespoons olive oil 1‑1/2 cups chopped seeded tomatoes 1/2 cup chopped fresh cilantro 1/4 cup (1 ounce) grated Parmesan cheese 2 tablespoons orange juice 12 ounces dry linguine, cooked and kept warm

PREPARATION:

1. Combine turkey, garlic, cumin, black pepper and red pepper in medium bowl; toss to coat. Heat oil in large skillet over medium-high heat. Add turkey mixture; cook 4 to 6 minutes or until turkey is no longer pink in center.
2. Add tomatoes; cook 2 minutes. Stir in cilantro, cheese and orange juice; cook 1 minute.
3. Toss turkey mixture and linguine in bowl. Serve immediately.

This recipe appears in: Southwestern NUTRITIONAL INFORMATION: Serving Size: about 1-1/4 cups Calories 365 Sodium 112 mg Calories from Fat 22 % Protein 23 g Fiber 1 g Carbohydrate 48 g Cholesterol 33 mg Saturated Fat 2 g Total Fat 9 g DIETARY EXCHANGE: Meat 1-1/2 Vegetable 1 Starch 3 Fat 1