Turkey Pesto Pappardelle Recipe

Summary

Health IndexAverageServings6
CuisineAmericanCourseSnack
MethodGrilledMain IngredientChicken

Ingredients

 
1 10 oz, package frozen spinach, thawed
 
1/2 c fresh basil leave, packed
 
2 T olive oil
 
2 T lemon juice
 
2 cloves garlic, finely minced
 
2 lbs. boneless, skinless turkey breast
 
12 oz. pappardelle nooflles, cooked
 
4 oz. Parmesan cheese
 
4 oz. pine nuts nonfat cooking spray

Directions

Press as much liquid as possible from the spinach.
Assemble the spinach, basil, oil, lemon juice and garlic and chop in a food processor until the mixture is well blended and smooth to create the pesto sauce.
Cut the turkey into slices approximately one-half inch thick.
Coat the grill with cooking spray and preheat for 5 minutes.
Grill the turkey, in batches if necessary for 5-7 minutes, or until fully cooked.
In the meantime, toss the pesto with the noodles and divide evenly among 6 dinner plates.
Add the cooked turkey slices on top and sprinkle with the Parmesan cheese and pine nuts.

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