Turkey linguine is a combination I concocted to use when I’m in a hurry. It’s a quick, delicious and complete meal that Ifrequently serve to guests. You may want to keep it a secret that you prepared this attractive, colorful skillet dish in just half an hour! From Audrey Thibodeau of Mesa Arizona.

Ingredients 

1 pound boneless turkey breast, cut into

1/2-inch strips

1 tablespoon olive oil

1/2 cup chopped onion

2 garlic cloves, minced

1 cup broccoli florets

1 cup thinly sliced carrots

1 tablespoon minced fresh basil or 1 teaspoon

dried basil

1 teaspoon minced fresh tarragon or 1/4

teaspoon dried tarragon

1 teaspoon minced fresh thyme or 1/4

teaspoon dried thyme

1/8 teaspoon pepper

2 tablespoons cornstarch

1-1/2 cups chicken broth

8 ounces linguine or pasta of your choice,

cooked

1/2 cup grated Parmesan cheese

Method 

In a large skillet or wok, stir-fry turkey in oil for 2 minutes.

Add onion and garlic; cook and stir for 1 minute. Add broccoli, carrots, basil, tarragon, thyme and pepper; stir-fry for 3-4 minutes or until vegetables are crisp-tender.

Combine cornstarch and broth until smooth; add to the turkey mixture.

Cook and stir until the mixture comes to a boil; cook 2 minutes longer.

Serve over linguine; sprinkle with Parmesan cheese. Yield: 4 servings.