by Chef Tilden Shields
Chef Shields developed this dish himself, and says, “It’s a simple dish but it has many special features. The reason why I like it is some of the ingredients that go into the dish. I’m big on fruits and vegetables. It has broccoli florets, as well as diced carrots and celery. It’s low sodium. It’s a nice simple dish. I cook it at the house.”
1 pound Linguine or Spaghetti
2 cups broccoli florets
1 tablespoon margarine
1 large onion, diced
2 carrots, sliced into 1/4-inch rounds
2 stalks celery, diced
2 tablespoons all-purpose flour
1 14 1/2-ounce can low-sodium chicken broth
1 teaspoon ground sage
2 cups diced cooked turkey
1/4 cup herbed stuffing mix
Prepare pasta according to package directions. Two minutes before pasta is done, add broccoli florets to water. Cook two minutes; drain pasta and broccoli in colander.
In a large skillet, warm the margarine over medium heat. Add the onion, carrots and celery and sauté three minutes. Stir in the flour. Add the chicken broth and sage and stir in the turkey. Stir until the sauce comes to a simmer. Simmer one minute.
Pour the turkey sauté over the pasta. Sprinkle stuffing mix on top and serve immediately.
Per Serving (excluding unknown items): 426 Calories; 6g Fat (13.1% calories from fat); 28g Protein; 66g Carbohydrate; 4g Dietary Fiber; 35mg Cholesterol; 131mg Sodium. Exchanges: 4 Grain(Starch); 2 1/2 Lean Meat; 1 Vegetable; 1/2 Fat.