Turkey with Tri-Coloured Rotini

This is the Turkey with Tri-Coloured Rotini recipe.

  • Prep: 15 min
  • Cooking: 35 min - 40 min
Yields 4 - 6 servings
turkey with tri coloured rotini

Ingredients

  • 2 tbsp (30 mL) all-purpose flour
  • 1/2 tsp (2 mL) salt
  • 1/2 tsp (2 mL) pepper
  • 1 lb (450 g) turkey breast cut into 1-inch (2.5 cm) pieces
  • 2 tbsp (30 mL) butter
  • 1 1/2 cups (375 mL) chopped carrot
  • 1 cups (250 mL) sliced celery
  • 1/2 cup (125 mL) chicken broth
  • 2 tbsp (30 mL) Worcestershire sauce
  • 2 tsp (10 mL) prepared mustard
  • 12 1/2 oz (375 g) vegetable fusilli or vegetable rotini or small shells
  • 1 cup (250 mL) 35 % cream
  • 2 tbsp (30 mL) finely chopped parsley

Preparation

Mix together flour, salt and pepper in plastic bag. Toss turkey pieces in flour mixture until well coated.

In large non-stick frying pan melt butter over medium heat. Brown turkey pieces on all sides. Add carrot, celery, chicken stock, Worcestershire sauce and mustard. Cover and simmer for 20 min.

Meanwhile, cook pasta according to package directions until al dente. Drain well, set aside.

Add cream to turkey mixture; bring to a boil and cook for 3 to 5 min until thickened. Serve over rotini and sprinkle with parsley.

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Nutrition

Nutritional Information

per serving
Energy: 492 Calories
Protein: 28 g
Carbohydrate: 50 g
Fat: 20 g
Fibre: 6 g
Sodium: 496 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 10 % / 107 mg
Niacin: 56 % / 13 mg
Folate: 66 % / 144 mcg
Magnesium: 53 % / 134 mg
Vitamin A: 94 % / 942 mcg