Ingredients:
1/4 cup chicken broth
3 T soya sauce
2 T maple syrup
2 T cider vinegar
2 tsp cornstarch
1/2 tsp ground ginger
1/2 tsp red pepper flakes
2 T chopped pecans
1 T olive oil
1/2 lb turkey breast chopped
2 cups chopped squash
3 cloves garlic minced
1 leek chopped
1 rib celery
2 T fresh parsley
8 oz fusilli pasta
Directions: Cook pasta In a small bowl, combine the first section of ingredients and set aside.
In a skillet, lightly toast pecans.
Set aside.
Add oil to pan, brown turkey then add to pecans which are set aside.
Add squash to pan, cook until tender (about 4 minutes).
Add garlic, leek, celery and cook another 4 minutes.
Stir in broth mixture, add pecans and turkey and cook through.
Stir in parsley.
Toss with cooked fusilli and serve.
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