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1 pound linguine, uncooked
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2 cups broccoli florets
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1 tablespoon margarine
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1 large onion, diced
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2 carrots, sliced into 1/4-inch rounds
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2 stalks celery, diced
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2 tablespoons all-purpose flour
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1 fourteen-ounce can canned low sodium chicken broth
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1 teaspoon sage, ground
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2 cups turkey, cooked and diced
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1/4 cup dried herb-seasoned stuffing cubes
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Prepare pasta according to package directions. Two minutes before pasta is done, add broccoli florets to water. Cook two minutes; drain pasta and broccoli in colander.
In a large skillet, warm the margarine over medium heat. Add the onion, carrots and celery and sauté three minutes. Stir in the flour. Add the chicken broth and sage and stir in the turkey. Stir until the sauce comes to a simmer. Simmer 1 minute.
Pour the turkey sauté over the pasta. Sprinkle stuffing mix on top and serve immediately.
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