Creamed Turkey And Spaghetti Recipe
Ingredients
10 ounces thin spaghetti
1 large sweet red pepper, cored, seeded, and coarsely chopped
1 large clove garlic, minced
2 1/2 tablespoons olive oil
1 pound turkey tenderloins, halved lengthwise, then sliced 1/2 inch thick
1 1/4 pounds yellow squash, cut into 2" x1/4 x 1/4 strips
1 container (4 ounces) whipped cream cheese
1/4 cup Basic Chicken Stock or canned chicken broth
3/4 teaspoon salt
1/4 teaspoon each dried thyme and marjoram, crumbled
1/4 teaspoon black pepper
3 tablespoons grated Parmesan cheese
Directions
Cook the spaghetti according to package directions.
Meanwhile, mix the red pepper, garlic, and 2 tablespoons of the oil in an un greased 2 1/2-quart microwave-safe casserole, cover with wax paper, and microwave on High for 3 minutes or until slightly softened.
Push the red pepper mixture to the center of the casserole and arrange the turkey around the edge.
Cover with wax paper and microwave on High for 4 minutes.
As soon as the spaghetti is tender, drain well, toss with the remaining 1/2 tablespoon oil, and set aside.
Stir the squash into the casserole, cover with the casserole lid, and microwave on High for 5 to 6 minutes or until the squash is tender, stirring midway.
In a small bowl, combine the cream cheese with the stock, salt, thyme, marjoram, and black pepper.
Drain the casserole liquid into the cheese mixture and stir until smooth.
Add the cream cheese mixture, spaghetti, and Parmesan cheese to the casserole.
Mix well, cover, and microwave on High until steaming hot 1 to 2 minutes.
Meanwhile, mix the red pepper, garlic, and 2 tablespoons of the oil in an un greased 2 1/2-quart microwave-safe casserole, cover with wax paper, and microwave on High for 3 minutes or until slightly softened.
Push the red pepper mixture to the center of the casserole and arrange the turkey around the edge.
Cover with wax paper and microwave on High for 4 minutes.
As soon as the spaghetti is tender, drain well, toss with the remaining 1/2 tablespoon oil, and set aside.
Stir the squash into the casserole, cover with the casserole lid, and microwave on High for 5 to 6 minutes or until the squash is tender, stirring midway.
In a small bowl, combine the cream cheese with the stock, salt, thyme, marjoram, and black pepper.
Drain the casserole liquid into the cheese mixture and stir until smooth.
Add the cream cheese mixture, spaghetti, and Parmesan cheese to the casserole.
Mix well, cover, and microwave on High until steaming hot 1 to 2 minutes.
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