Title: Linguine with Turkey & Mushrooms
Categories: Diabetic Pasta Entree Poultry
Yield: 4 Servings

2	md	Onions
1/2	lb	Mushrooms, fresh
2	md	Plum tomatoes
2	tb	Olive oil
2	c	Turkey, cooked
1/8	ts	Thyme, dried
1/8	ts	Rosemary, dried
1/8	ts	Oregano, dried
1/2	ts	Salt
1/4	ts	Pepper
1/2	c	Dry vermouth or white wine
1/2	c	Chicken stock
1/8	ts	Hot red-pepper sauce
12	oz	Linguine
4	tb	Butter; softened
1	tb	Parsley, fresh; minced

PREPARATION: Peel and thinly slice onions and mushrooms. Cut tomatoes into 1/2-inch dice.

COOKING AND SERVING: Heat olive oil in a large skillet. Add the onions and mushrooms and saute until softened, about 3 minutes. Add turkey, spices, salt, pepper tomatoes, and vremouth, and bring to a boil. Reduce heat and simmer for 2 minutes. Add stock and simmer until sauce has reduced to 3/4 cup, about 5 minutes. Stir in red-pepper sauce. Remove from heat, cover and keep warm.

Bring 6 quarts of water to a boil in a large soup kettle. Add 2 tablespoons salt and the pasta. Boil until pasta is al dente, about 9 minutes. Drain pasta and toss with butter and sauce over very low heat. Adjust seasoning. Sprinkle with parsley and serve immediately.

[COOKS magazine; Jan/Feb 1989]

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