Warm Turkey and Garlic Pasta Salad
Total time: 35 minutes
This is based on a Williams-Sonoma recipe. You'll get plenty of garlic flavor in the simmered stock - so adding the whole cloves to the pasta is optional; just discard after simmering if you choose. The long, slow cooking does make them rather sweet, though, so you may want to try one!
- 12oz (360gr) turkey cutlets
- 8 garlic cloves
- 3/4 cup (6oz, 180ml) chicken stock
- 2 tbs snipped fresh chives
- 2 tbs snipped fresh parsley
- 2 tsp olive oil
- 2 tbs Balsamic vinegar
- 2 tbs good olive oil
- 1 tsp whole grain mustard
- 1 1/4 cups (4.2oz, 120gr) bite-size pasta
- Cook pasta according to package instructions.
- When done, drain, and toss with 1 tbs of the good olive oil.
- Peel garlic but leave whole.
- Heat 2 tsp oil in medium nonstick skillet.
- Add turkey and garlic and sauté 6 - 7 minutes, turning turkey once.
- Remove turkey, leaving garlic in the skillet. Garlic should be very lightly browned.
- Add chicken stock to skillet, reduce heat to medium-low and simmer, uncovered, until garlic is very tender and there is 2 - 3 tbs of stock left in skillet, about 15 minutes.
- Snip herbs and add to pasta. Slice turkey into strips and add to pasta. When the garlic is done, remove from stock and add it to the pasta if you choose.
- Pour remaining stock into a small bowl.
- Add vinegar, mustard and remaining 1 tbs olive oil and whisk well to combine.
- Pour over pasta, stir to combine and serve.