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Turkey: Tarragon Mustard Turkey & Fettuccine

Source of Recipe

unknown


List of Ingredients

1 pound boneless skinless turkey breast
2 leeks
2 stalks celery, chopped
1 tablespoon chopped fresh tarragon
2 tablespoons dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
1 teaspoon instant chicken bouillon granules
1/4 teaspoon salt
1/8 teaspoon ground black pepper
2 tablespoons cornstarch
2 tablespoons cold water
8 ounces fettuccine or pasta shells


Recipe

Cut turkey into thin strips, about 1 x 1/4". Trim leeks; halve lengthwise. Rinse and slice. Combine turkey and leeks in a 3 1/2 qt. slow cooker with celery. In a small bowl, combine tarragon, lemon juice, mustard, brown sugar, bouillon granules, salt, and pepper. Spoon over turkey. Cover and cook on LOW 4 1/2 to 5 hrs. or until turkey and vegetables are tender. Turn control to HIGH. Dissolve cornstarch in a small bowl. Stir into cooking juices in slow cooker. Cover and cook on HIGH 20-30 min. or until thickened. Cook pasta according to pkg. directions and drain. Spoon turkey mixture over cooked pasta.