Linguine and Turkey SautÃ©
1 pound Linguine or Spaghetti – uncooked
2 cups broccoli florets
1 tablespoon margarine
1 large onion – diced
2 carrots – sliced into 1/4-inch rounds
2 stalks celery – diced
2 tablespoons all-purpose flour
1 14 1/2-ounce can low-sodium chicken broth
1 teaspoon ground sage
2 cups diced cooked turkey
1/4 cup herbed stuffing mix
Prepare pasta according to package directions. Two minutes before pasta is done, add broccoli florets to water. Cook two minutes; drain pasta and broccoli in colander.
In a large skillet, warm the margarine over medium heat. Add the onion, carrots and celery and sautÃ© three minutes. Stir in the flour. Add the chicken broth and sage and stir in the turkey. Stir until the sauce come to a simmer. Simmer 1 minute.
Pour the turkey sautÃ© over the pasta. Sprinkle stuffing mix on top and serve immediately.