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CATEGORY CUISINE TAG YIELD
Meats, Vegetables Toronto Pasta, Poultry, Vegetables 1 Servings

INGREDIENTS

2 T Olive oil
1 Onion, chopped
3 Galic cloves, chopped
1/8 t Chili flakes, opt
1 Plum tomatoes, 28oz/796 ml
pureed with juices
2 c Turkey, cooked diced
1 Brocolli, trimmed and cut
inot 1 inch pieces
1 t Salt
1/2 t Pepper
1 lb Penne, or other tubal pasta
1/2 c Parmesan, grated opt

INSTRUCTIONS

Heat oil in deep skillet. Add onions, garlic, and chili flakes. Cook
gently 5 minutes or till very fragrant.Add tomatoes; bring to a boil.
Reduce heat; cook 5 minutes. Add turkey; cook 5 minutes more. Add
brocolli, salt, pepper, cook 5 to 8 minutes longer until turkey is
tender and brocolli is cooked. Meanwhiel, cook pasta in large pot of
cooking water in a large pot of boiling salted water. Drain well,  toss
with sauce. Taste; adjust seasoning if necessary. Serve  sprinkled with
cheese if you wish. SERVES: 4 to 6 SOURCE: Bonnie  Stern's Quick
Cuisine column in the Toronto Star  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 290
Calories From Fat: 240
Total Fat: 27.2g
Cholesterol: 0mg
Sodium: 2331.1mg
Potassium: 193.2mg
Carbohydrates: 12.1g
Fiber: 2.3g
Sugar: 5.2g
Protein: 1.5g


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