Linguine and Turkey Saute
1 pound Linguine or Spaghetti, uncooked
2 cups broccoli florets
1 tbsp. butter
1 large onion, diced
2 carrots, sliced into 1/4-inch rounds
2 stalks celery, diced
2 tbsp. all-purpose flour
1 14 1/2-oz. can low-sodium chicken broth
1 tsp. ground sage
2 cups diced, cooked turkey
1/4 cup herbed stuffing mix
Prepare pasta according to package directions. Two minutes before pasta is done, add broccoli florets to water. Cook two minutes; drain pasta and broccoli in colander.
In a large skillet, warm the butter over medium heat. Add the onion, carrots and celery and saute three minutes. Stir in the flour. Add the chicken broth and sage and stir in the turkey. Stir until the sauce come to a simmer. Simmer 1 minute.
Pour the turkey sauté over the pasta. Sprinkle stuffing mix on top and serve immediately.