Fusilli and Turkey Stir-Fry

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.