, or 3 coarsely chopped large tomatoes
, or chicken strips
, preferably sodium-reduce
, preferably homemade
Cook pasta in a large pot of boiling salted water until al dente, from 8 to 10 minutes. Meanwhile, cut cherry tomatoes in half. Slice turkey into bite-size strips. Set aside.
Heat oil in a wide frying pan set over medium-high heat. Add cherry tomatoes. Stir-fry until skins start to shrivel and some juices begin to be released, about 3 minutes. Add broth and boil, uncovered, until reduced by half, about 4 minutes. Stir in pesto and turkey. Simmer, uncovered and stirring often, until heated through, from 1 to 2 minutes. Drain pasta and add to turkey mixture in pan. Stir gently to mix. Crumble goat cheese overtop or, if serving individual portions, crumble cheese over each serving.
Nutrition (per serving)
This pasta dish is a delectable way to use turkey or chicken leftovers.