Nutrition Facts

Serving Size½ of recipe
Total Fat11.5 g
Saturated Fat1.5 g
Sodium197 mg
Total Carbohydrate5 g
Dietary Fiber1.5 g
Protein30 g

Servings and Times


Ingredients and Preparation

Whole wheat linguini4 ounces
Frozen artichoke hearts½ (9-ounce) package
Olive oil2 teaspoons
Turkey breast tenderloin, cut into ¼-inch by 1-inch pieces½ pound
Garlic clove, minced1
All-purpose flour½ tablespoon
Evaporated skim milk6 ounces
Salt¼ teaspoon
Dried basil¼ teaspoon
Freshly ground pepper to taste
Parmesan cheese, shredded¼ cup
  1. Directions
  2. Cook pasta according to package directions, omitting salt and oil. During last 5 minutes of cooking, add frozen artichokes. Drain and return to pot.
  3. Heat olive oil in a large nonstick skillet over medium-high heat. Add turkey and garlic; cook until turkey is lightly browned around the edges and no longer pink, about 3 minutes. Stir in flour and then add milk, salt, basil, and pepper. Cook until sauce thickens, about 5 minutes.
  4. Add turkey and sauce to pasta and toss until well-combined. Top with parmesan cheese and serve.