| Lemon Turkey Stir-Fry and Pasta
1 pound of Linguine, Spaghetti or Thin Spaghetti, uncooked
1 1/2 pounds of turkey cutlets, cut into 1/2-inch strips
1 tablespoon of soy sauce
1 tablespoon of white wine vinegar
2 teaspoons of cornstarch
1 teaspoon of lemon pepper
2 tablespoons of olive oil or 2 tablespoons vegetable oil
6 medium green onions, sliced
1 medium fresh lemon, cut into 10 thin slices and slivered
1 clove garlic, finely minced
one 10 ounce bag of fresh spinach, washed, drained and chopped |
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Prepare pasta according to package directions; drain. In self-closing plastic bag, combine turkey, soy sauce, vinegar, cornstarch and lemon pepper. Shake bag to coat turkey thoroughly. Refrigerate 30 minutes to allow flavors to blend.
In large skillet, over medium heat, sauté turkey and marinade in oil 2 to 3 minutes, or until turkey is no longer pink. Add onions, lemon slivers and garlic; continue to cook until onions are translucent. Stir in spinach and cook until just wilted.
Spoon over hot pasta and garnish with parsley and lemon slices, if desired
Source: National Pasta Association
Per Serving (excluding unknown items): 487 Calories; 11g Fat (20.3% calories from fat); 34g Protein; 62g Carbohydrate; 4g Dietary Fiber; 78mg Cholesterol; 361mg Sodium. Exchanges: 4 Grain(Starch); 3 Lean Meat; 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
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