Daily Recipe 11/28/03 : Turkey Pasta Sundried Tomato and Arugula
New York City

Turkey Pasta Sundried Tomato and Arugula recipe today with the daily updated recipe from NYC Chef Dr. Delicious. Recipes from an Italian, French, or Haute Cuisine Collection.  Recipes include Chocolate Desserts, Spinach, Soup, Chicken, Salmon, Steaks, Swordfish, Beef, Chops, Veal, Pork, Filet, Sole, Rice & Pasta.  Edited by New York City Chef.
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NYC Chef Dr. Delicious Daily Recipes
Chef's Daily Recipe for 11/28/03 : Turkey Pasta Sundried Tomato and Arugula
"Turkey Pasta Sundried Tomato & Arugula"
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6 reconstituted sun dried tomato halves, chopped
2 cloves garlic, smashed
1 1/2 tablespoons balsamic vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/3 cup plus 1 tablespoon olive oil
1 pound turkey cutlets or leftovers, cut into 1/2 by
1 1/2 inch strips
6 ounces arugula (about 3 bunches), cut into 1/2 inch strips, or 5 ounces (1 bunch) watercress, large stems removed
1/2 pound Penne

In a blender, combine the sun dried tomatoes, garlic, vinegar, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.  Blend until paste forms. With the machine running, add 1/3 cup oil in a thin stream.  Sprinkle the turkey with the remaining 1/4 teaspoon each of salt and pepper.  In a large frying pan, heat the remaining 1 tablespoon oil over moderate heat. Cook the turkey, in two batches if necessary, until just cooked (if using cutlets), about 3 minutes. Transfer the turkey to a large bowl and add the arugula. In a large pot of boiling, salted water cook the Penne until just done, about 13 minutes. Drain, toss with the turkey and arugula and the tomato vinaigrette, and serve warm.  Serves 4.
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