pasta, turkey & squash stir-fry

Name: PASTA, TURKEY & SQUASH STIR-FRY
Prep time: 20 min
Cook time: 30 min
Yield: 4
Ingredients: 1/4 cup(s) chicken broth; 3 tablespoon(s) soy sauce; 2 tablespoon(s) maple syrup; 2 tablespoon(s) cider vinegar; 2 teaspoon(s) cornstarch; 1/2 teaspoon(s) ground ginger; 1/2 teaspoon(s) red pepper flakes; 2 tablespoon(s) coarsely chopped pecans; 1 tablespoon(s) canola oil; 1/2 pound(s) turkey cutlets, cut into 1/4" wide strips; 2 cup(s) butternut squash, cut in chunks 2x1/4"; 3 clove(s) garlic, minced; 1 - leek, halved lengthwise & cut into 1" pieces; 1 - rib celery, cut into 2" julienne; 2 teaspoon(s) chopped fresh parsley; 8 ounce(s) long fusilli pasta

(1 RATING)

18 Pinches

Judy W

somewhere in, MI

Updated on Mar 13, 2013

Winter flavors of butternut squash, maple syrup & pecans. You may also substitute linguini or spaghetti for the fusilli pasta. If you're not a fan of turkey,you can substitute chicken.

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prep time 20 Min

cook time 30 Min

method ---

yield 4 serving(s)

Ingredients

1/4 cup chicken broth
3 tablespoons soy sauce
2 tablespoons maple syrup
2 tablespoons cider vinegar
2 teaspoons cornstarch
1/2 teaspoon ground ginger
1/2 teaspoon red pepper flakes
2 tablespoons coarsely chopped pecans
1 tablespoon canola oil
1/2 pound turkey cutlets, cut into 1/4" wide strips
2 cups butternut squash, cut in chunks 2x1/4"
3 cloves garlic, minced
1 - leek, halved lengthwise & cut into 1" pieces
1 - rib celery, cut into 2" julienne
2 teaspoons chopped fresh parsley
8 ounces long fusilli pasta

How To Make pasta, turkey & squash stir-fry

Step 1

Start by heating a large pot of water to boiling for the pasta. In a small bowl, combine the broth, soy sauce, maple syrup, vinegar, cornstarch, ginger, & pepper flakes & stir to blend. Set aside. Place the pecans in a large nonstick skillet over low heat and cook, stirring constantly, until lightly toasted, about 5 minutes. Transfer to a plate. Wipe the skillet with paper towels.

Step 2

In the same skillet, heat the oil until hot over medium high heat. Add the turkey and cook, stirring constantly, until the turkey is lightly browned, about 3 minutes. With a slotted spoon, transfer the turkey to the plate with the pecans.
Step 3

Add the squash to the pan and cook, stirring frequently, until lightly browned and almost tender, about 4 minutes. Reduce the heat to medium. Add the garlic, leek, and celery and cook, stirring frequently, until leek & celery are crisp tender, about 4 minutes. Stir the broth mixture again and add to the pan. Stir in the pecans and turkey and cook, stirring constantly, until the turkey is cooked through, about 1 minute longer. Stir in the parsley.
Step 4

Meanwhile, cook the fusilli until just tender. Drain well. Transfer the turkey mixture to a large bowl, add the fusilli, and toss to combine.
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