PASTA, TURKEY & SQUASH STIR-FRY

PASTA, TURKEY & SQUASH STIR-FRY image

Provided by Judy W @zoobie

Categories Turkey

Number Of Ingredients 16

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1/4 cup(s) chicken broth
3 tablespoon(s) soy sauce
2 tablespoon(s) maple syrup
2 tablespoon(s) cider vinegar
2 teaspoon(s) cornstarch
1/2 teaspoon(s) ground ginger
1/2 teaspoon(s) red pepper flakes
2 tablespoon(s) coarsely chopped pecans
1 tablespoon(s) canola oil
1/2 pound(s) turkey cutlets, cut into 1/4" wide strips
2 cup(s) butternut squash, cut in chunks 2x1/4"
3 clove(s) garlic, minced
1 - leek, halved lengthwise & cut into 1" pieces
1 - rib celery, cut into 2" julienne
2 teaspoon(s) chopped fresh parsley
8 ounce(s) long fusilli pasta

Steps:

Start by heating a large pot of water to boiling for the pasta. In a small bowl, combine the broth, soy sauce, maple syrup, vinegar, cornstarch, ginger, & pepper flakes & stir to blend. Set aside. Place the pecans in a large nonstick skillet over low heat and cook, stirring constantly, until lightly toasted, about 5 minutes. Transfer to a plate. Wipe the skillet with paper towels.
In the same skillet, heat the oil until hot over medium high heat. Add the turkey and cook, stirring constantly, until the turkey is lightly browned, about 3 minutes. With a slotted spoon, transfer the turkey to the plate with the pecans.
Add the squash to the pan and cook, stirring frequently, until lightly browned and almost tender, about 4 minutes. Reduce the heat to medium. Add the garlic, leek, and celery and cook, stirring frequently, until leek & celery are crisp tender, about 4 minutes. Stir the broth mixture again and add to the pan. Stir in the pecans and turkey and cook, stirring constantly, until the turkey is cooked through, about 1 minute longer. Stir in the parsley.
Meanwhile, cook the fusilli until just tender. Drain well. Transfer the turkey mixture to a large bowl, add the fusilli, and toss to combine.