Ingredients
1 pound boneless turkey breast, cut into 1/2-inch strips1 tablespoon olive oil1/2 cup chopped onion2 garlic cloves, minced1 cup broccoli florets1 cup thinly sliced carrots1 tablespoon minced fresh basil or 1 teaspoon dried basil1 teaspoon minced fresh tarragon or 1/4 teaspoon dried tarragon1 teaspoon minced fresh thyme or 1/4 teaspoon dried thyme1/8 teaspoon pepper2 tablespoons cornstarch1-1/2 cups chicken broth8 ounces linguini or pasta of your choice, cooked1/2 cup grated Parmesan cheese
Preparation
In a large skillet or wok, stir-fry turkey in oil for 2 minutes. Add onion and garlic; cook and stir for 1 minute. Add broccoli, carrots, basil, tarragon, thyme and pepper; stir-fry for 3-4 minutes or until vegetables are crisp-tender.
Combine cornstarch and broth until smooth; add to the turkey mixture. Cook and stir until the mixture comes to a boil; cook 2 minutes longer. Serve over linguine; sprinkle with Parmesan cheese.
