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Source: 99% Fat-Free, Healthy Cooking

Penne with Asparagus and Smoked Turkey
All this dish needs is a loaf of French bread
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Serves: 6
Prep Time: 5 minutes
Cook Time: 17 minutes
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1 pound (20 to 28 spears) asparagus
4 1/2 ounces skinless smoked turkey breast
8 ounces penne pasta
1/2 tablespoon garlic, chopped
2 tablespoons water
1/2 cup chicken stock
salt
freshly ground pepper




Bring a large pot of water to a boil over high heat.

Meanwhile, trim the asparagus and cut them on the diagonal into 2-inch pieces (about 3 cups). Cut the turkey into julienne strips (about 3/4 cup).

Add the asparagus spears to the boiling water, bring back to a boil, and cook for 3 to 4 minutes, until they're bright green and tender but still firm. Transfer the asparagus to a colander with a slotted spoon, run briefly under cold water, and set aside to drain.

Add the penne to the boiling water and cook to desired tenderness, about 10 minutes.

When the pasta has cooked halfway, combine the garlic and water in a large nonstick skillet over medium heat stirring until the water has evaporated. Stir in the turkey breast and chicken stock. Cover, reduce the heat to medium-low, and cook for 3 minutes.

Drain the penne in the colander with the asparagus. Add the penne and asparagus to the turkey mixture and toss to mix, coat the pasta, and heat thoroughly. Season with salt and pepper.

Divide equally among 6 dinner plates.


Note: See our recipe for Chicken Stock.





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