Pesto Turkey and Pasta

(0 Ratings)
Recipe Yield: 4 Servings


  • 1/4 cup milk
  • 1 tablespoon margarine, butter or spread with no trans fat
  • 1 (4.7-ounce) package PASTA RONIĀ® Chicken & Broccoli Flavor with Linguine
  • 1 pound boneless, skinless turkey or chicken breasts, cut into thin strips
  • 1 medium red or green bell pepper, sliced
  • 1/2 medium onion, chopped
  • 1/2 cup prepared pesto sauce
  • 1/4 cup pine nuts or chopped walnuts, toasted
  • Grated Parmesan cheese, optional

Preparation Steps

  1. In large saucepan, bring 1-1/2 cups water, milk and margarine to a boil. Stir in pasta and Special Seasonings. Reduce heat to medium. Gently boil 1 minute.
  2. Add turkey, bell pepper and onion. Return to a boil. Gently boil 8 to 9 minutes or until pasta is tender and turkey is no longer pink inside, stirring occasionally.
  3. Stir in pesto. Let stand 3 to 5 minutes before serving. Sprinkle with nuts and cheese, if desired.