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Lemon Turkey Stir-Fry And Pasta

pasta, turkey

1 pound uncooked fusilli or penne
1 1/2 pounds turkey breast steak; cut into thin strips
1 tablespoon soy sauce
1 tablespoon white wine vinegar
2 teaspoons cornstarch
1 tablespoon lemon pepper
2 tablespoons olive oil
6 green onions; sliced
1 clove garlic; minced
1 teaspoon lemon zest
2 tablespoons fresh squeezed lemon juice
1 bag (10 oz) fresh spinach; washed and sliced
salt; to taste
lemon slices
fresh chopped parsley

In a self sealing plastic bag, add turkey, soy sauce, vinegar, corn starch and lemon pepper. Shake bag to coat turkey thoroughly. Refrigerate 30 minutes to allow flavours to blend. Prepare pasta according to package instructions, drain, set aside and keep warm. Heat a large, non-stick skillet to medium-high. Add oil and ingredients from bag and sauté for 2 to 3 minutes or until turkey is no longer pink. Add onions, lemon zest and garlic. Continue to cook until onions are translucent. Add lemon juice and stir in spinach and cook until just wilted. Spoon over hot pasta and garnish with parsley and lemon slices, if desired.

Contributor: Sorrentino's / Edmonton Sun

Yield: 6 servings
N3685^00000 N2575^11457

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