Linguine and Turkey Sauté

Linguine and Turkey Sauté

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 sauté 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 sauté over the pasta. Sprinkle stuffing mix on top and serve immediately.