Linguine With Turkey & Mushroomsdiabetic, main dish, pasta, poultry 2 medium onions 1/2 lb mushrooms, fresh 2 medium plum tomatoes 2 tablespoon olive oil 2 cup turkey, cooked 1/8 teaspoon thyme, dried 1/8 teaspoon rosemary, dried 1/8 teaspoon oregano, dried 1/2 teaspoon salt 1/4 teaspoon pepper 1/2 cup dry vermouth or white wine 1/2 cup chicken stock 1/8 teaspoon hot red-pepper sauce 12 oz linguine 4 tablespoon butter; softened 1 tablespoon parsley, fresh; minced PREPARATION: Peel and thinly slice onions and mushrooms. Cut tomatoes into 1/2-inch dice. COOKING AND SERVING: Heat olive oil in a large skillet. Add the onions and mushrooms and saute until softened, about 3 minutes. Add turkey, spices, salt, pepper tomatoes, and vremouth, and bring to a boil. Reduce heat and simmer for 2 minutes. Add stock and simmer until sauce has reduced to 3/4 cup, about 5 minutes. Stir in red-pepper sauce. Remove from heat, cover and keep warm. Bring 6 quarts of water to a boil in a large soup kettle. Add 2 tablespoons salt and the pasta. Boil until pasta is al dente, about 9 minutes. Drain pasta and toss with butter and sauce over very low heat. Adjust seasoning. Sprinkle with parsley and serve immediately. [COOKS magazine; Jan/Feb 1989] |
