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| 12 x ca. 30 g | Twist pasta; (rotini or rotelle) |
| 2 Esslöffel | olive oil |
| 1 x ca. 450 g | Turkey cutlets; cut into 1/4-inch strips |
| 1 Teelöffel | garlic minced |
| 1 x ca. 450 g | Fresh mushrooms; quartered |
| 3 Tasse | Broccoli florets; (see Note) |
| 1/2 Tasse | Oil-packed sun-dried tomatoes; drained and thinly sliced |
| 1 Teelöffel | salt |
| 1 Teelöffel | black pepper |
| 10 x ca. 30 g | Crumbled Gorgonzola cheese |
| 1 1/2 Tasse | sour cream |
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In a soup pot, cook the pasta according to the package directions; drain, rinse, drain again and set aside in the colander. In the same pot, heat the oil over medium-high heat. Add the turkey and garlic and saute for 3 to 4 minutes, or until the turkey is no longer pink, stirring occasionally. Add the mushrooms, broccoli, sun-dried tomatoes, salt, and pepper; mix well. Cook for 6 to 8 minutes, or until the mushrooms and broccoli are tender. Add the cheese and sour cream, stirring until smooth and creamy. Reduce the heat to low, return the pasta to the pot, and toss until well coated and warmed through. Serve immediately.
Gorgonzola? Absolutely!
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