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Sour Cream Pasta with Herb Roasted Turkey

Sour Cream Pasta with Herb Roasted Turkey
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Calories 680 cals
Calories 680 cals
Total Fat 25 g
Total Fat 25 g
Cholesterol 132 mg
Cholesterol 132 mg
Dietary Fiber 0 g
Dietary Fiber 0 g
Sodium 1180 mg
Sodium 1180 mg
Protein 53 g
Protein 53 g
Total Carbohydrate 56 g
Total Carbohydrate 56 g
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Prep Time: 25 Minutes

Time to Table: 1 Hour 30 Minutes

Serves: 6

Ingredients

  • 2 pounds boneless turkey breast
  • 2 pounds boneless turkey breast
  • 2 tablespoons olive oil, divided
  • 2 1/2 teaspoons salt, divided
  • 1 1/2 teaspoon black pepper, divided
  • 2 1/2 teaspoons minced rosemary, divided
  • 2 1/2 teaspoons minced thyme, divided
  • 3 cloves garlic, minced
  • 1 cup milk
  • 1 cup Daisy Sour Cream
  • 1 pound uncooked linguine
  • 1/4 cup grated Parmesan cheese

Directions

Preheat the oven to 400 degrees. Place the turkey breast on a sheet tray and rub with the 1 tablespoon olive oil, 1 ½ teaspoon salt, ½ teaspoon pepper, 2 teaspoons rosemary, 2 teaspoons thyme. Roast the turkey for about 1 hour and 5 minutes, or until the internal temperature reaches 165 degrees. Remove from the oven and let rest. After it’s rested for 15–20 minutes, lightly shred the turkey with two forks to produce large strands of turkey. In a saucepan, heat the remaining olive oil. Add the remaining salt and pepper, garlic, remaining rosemary, and remaining thyme and let simmer for 2 minutes. Stir in milk and bring to a simmer. Let simmer for 2–3 minutes, then pour into a pasta serving bowl. Bring a large pot of salted water to boil, then cook the linguine according to the package instructions. A couple minutes before the pasta is done, whisk the sour cream into the milk sauce. Once the pasta is done cooking, drain it and add it to the sauce, along with the turkey. Toss the pasta all together until completely coated in sauce. Garnish with grated Parmesan and extra herbs, if desired.

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