Pasta with Turkey A La King
|Corn oil||2 Tablespoon|
|Onion||1 Small, chopped fine|
|Garlic clove||1 Clove (5 gm), chopped fine|
|Red bell pepper||1⁄2 Medium, cut into 1/4- to 1/2-inch dice|
|Green bell pepper||1⁄2 Medium, cut into 1/4- to 1/2-inch dice|
|Button mushrooms||1⁄2 Pound, cut into 1/4-inch slices|
|Turkey breast fillets||1⁄2 Pound, cut into pieces about 1/2 by 1 inch|
|Evaporated skim milk||1 Cup (16 tbs)|
|Chopped fresh italian parsley||3 Tablespoon|
|Freshly ground black pepper||To Taste|
|Pasta||1 Pound, cooked, drained|
In a large skillet or saucepan, heat 1 tablespoon of the oil with the onion and garlic over moderate heat.
When they sizzle, raise the heat to high and add the peppers and mushrooms, sauteing just until they begin to brown, 4 to 5 minutes.
Remove the vegetables from the skillet and set them aside.
Heat the remaining oil over moderate-to-high heat and add the turkey, sauteing until it just begins to turn golden brown, 3 to 5 minutes.
Reduce the heat to moderate-to-low and add the evaporated milk.
Simmer briskly, stirring frequently to guard against boiling over, until the milk reduces by about a third, to a creamy consistency, 5 to 7 minutes.
Stir in the vegetables and the parsley and simmer just until the vegetables are warmed through.
Then spoon over cooked pasta.
Season with black pepper to taste.