STEROID
01-15-2012, 02:45 AM
TURKEY W/ORECCHIETTE PASTA & CLAM SAUCE
http://img850.imageshack.us/img850/5691/95233700.jpg (http://img850.imageshack.us/my.php?image=95233700.jpg)
6 servings
Total Time: 30 minutes
Ingredients
16oz , Whole Wheat ORECCHIETTE PASTA
2 cup water
1/2 cup chopped sun-dried tomatoes, (not oil-packed)
2 plum tomato, diced
2 clove garlic, peeled
3 teaspoons chopped fresh oregano
2 tablespoon red-wine vinegar
2 teaspoons plus 1 tablespoon extra-virgin olive oil,
5 boneless, skinless (http://www.eatingwell.com/recipes/chicken_sun_dried_tomato_orzo.html#) turkey breasts, trimmed & diced (2lbs)
1/2 teaspoon salt substitute
1/2 teaspoon freshly ground pepper
1 can of clams
Preparation
Cook Orecchiette in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons oregano, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
Season turkey with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the turkey and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes & clams to the pan along with the Orecchette. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 6 plates.
Top each portion of pasta with diced turkey, 2 tablespoons of the reserved tomato sauce and remaining oregano.
Nutrition Per serving:
271 calories;
5 g fat
68 mg cholesterol;
13 g carbohydrates;
0 g added sugars;
35 g protein;
10 g fiber;
613 mg sodium;
624mg potassium.
http://img850.imageshack.us/img850/5691/95233700.jpg (http://img850.imageshack.us/my.php?image=95233700.jpg)
6 servings
Total Time: 30 minutes
Ingredients
16oz , Whole Wheat ORECCHIETTE PASTA
2 cup water
1/2 cup chopped sun-dried tomatoes, (not oil-packed)
2 plum tomato, diced
2 clove garlic, peeled
3 teaspoons chopped fresh oregano
2 tablespoon red-wine vinegar
2 teaspoons plus 1 tablespoon extra-virgin olive oil,
5 boneless, skinless (http://www.eatingwell.com/recipes/chicken_sun_dried_tomato_orzo.html#) turkey breasts, trimmed & diced (2lbs)
1/2 teaspoon salt substitute
1/2 teaspoon freshly ground pepper
1 can of clams
Preparation
Cook Orecchiette in a large saucepan of boiling water until just tender, 8 to 10 minutes or according to package directions. Drain and rinse.
Meanwhile, place 1 cup water, 1/4 cup sun-dried tomatoes, plum tomato, garlic, 2 teaspoons oregano, vinegar and 2 teaspoons oil in a blender. Blend until just a few chunks remain.
Season turkey with salt and pepper on both sides. Heat remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the turkey and cook, adjusting the heat as necessary to prevent burning, until golden outside and no longer pink in the middle, 3 to 5 minutes per side. Transfer to a plate; tent with foil to keep warm.
Pour the tomato sauce into the pan and bring to a boil. Measure out 1/2 cup sauce to a small bowl. Add the remaining 1/4 cup sun-dried tomatoes & clams to the pan along with the Orecchette. Cook, stirring, until heated through, 1 to 2 minutes. Divide among 6 plates.
Top each portion of pasta with diced turkey, 2 tablespoons of the reserved tomato sauce and remaining oregano.
Nutrition Per serving:
271 calories;
5 g fat
68 mg cholesterol;
13 g carbohydrates;
0 g added sugars;
35 g protein;
10 g fiber;
613 mg sodium;
624mg potassium.