Pasta With Smoked Turkey and Asparagus |
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Prep Time: 15 Minutes Cook Time: 12 Minutes |
Ready In: 27 Minutes Servings: 4 |
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From a 1999 issue of Woman's Day. Ingredients:
350 g pasta |
450 g asparagus, trimmed and cut into 2-inch pieces |
2 carrots, halved lengthwise and thinly sliced |
1 1/2 cups chicken stock |
1 medium onion, thinly sliced |
2 tablespoons flour |
1 cup low-fat milk |
8 ounces chunk smoked turkey, diced |
3 tablespoons dijon mustard |
2 tablespoons butter or 2 tablespoons margarine |
Directions:
1. Cook the pasta in a large pot of lightly salted boiling water for 7 minutes, stirring occasionally .
2. Add the asparagus and carrots, cook for another 4-5 minutes until vegetables are tender and pasta is cooked al-dente.
3. Meanwhile, make the sauce: Bring the stock and onion to a boil in a medium saucepan.
4. Reduce the heat and simmer, uncovered for 4-5 minutes until onion is soft.
5. Whisk flour into milk until smooth. Stir into simmering broth mixture, return to a simmer and cook 1-2 minutes, stirring constantly , until slightly thickened.
6. Reduce heat to low, add turkey and stir until heated through.
7. Remove from heat, add mustard and butter and stir until the butter has melted.
8. Drain pasta and vegetables; return to pot. Add sauce and toss to mix.
9. Serve immediately.
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