PASTA, TURKEY & SQUASH STIR-FRY
By
Judy W
@zoobie
1
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.
Rating:
★★★★★ 1 vote5
Serves:
4
Prep:
20 Min
Cook:
30 Min
Ingredients
-
1/4 cchicken broth
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3 Tbspsoy sauce
-
2 Tbspmaple syrup
-
2 Tbspcider vinegar
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2 tspcornstarch
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1/2 tspground ginger
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1/2 tspred pepper flakes
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2 Tbspcoarsely chopped pecans
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1 Tbspcanola oil
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1/2 lbturkey cutlets, cut into 1/4" wide strips
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2 cbutternut squash, cut in chunks 2x1/4"
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3 clovegarlic, minced
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1leek, halved lengthwise & cut into 1" pieces
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1rib celery, cut into 2" julienne
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2 tspchopped fresh parsley
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8 ozlong fusilli pasta
How to Make PASTA, TURKEY & SQUASH STIR-FRY
- 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. - 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.
- 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.
- Meanwhile, cook the fusilli until just tender. Drain well. Transfer the turkey mixture to a large bowl, add the fusilli, and toss to combine.
