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Tarragon Mustard Turkey with Fettuccine

1 lb. boneless, skinless turkey breast
2 leeks
2 stalks celery, chopped
1 tbsp. chopped fresh tarragon
2 tbsp. Dijon mustard
1 tbsp. fresh lemon juice
1 tbsp. brown sugar
1 tsp. instant chicken bouillon granules
1/4 tsp. salt
1/8 tsp. ground black pepper
2 tbsp. cornstarch
2 tbsp. cold water
6 to 8 oz. fettuccine or med. Pasta shells

Cut turkey into thin strips, about 1 x 1/4". Trim leeks; halve lengthwise. Rinse and slice. Combine turkey and leeks in a 3 1/2 quart slow cooker with celery.

In a small bowl, combine tarragon, lemon juice, mustard, brown sugar, bouillon granules, salt, and pepper. Spoon over turkey. Cover and cook on LOW 4 1/2 to 5 hrs. or until turkey and vegetables are tender.

Turn control to HIGH. Dissolve cornstarch in a small bowl. Stir into cooking juices in slow cooker. Cover and cook on HIGH 20-30 min. or until thickened.

Cook pasta according to pkg. directions and drain. Spoon turkey mixture over cooked pasta.

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