Title: Linguine with turkey & mushrooms
 Categories: Diabetic, Pasta, Main dish, Poultry
      Yield: 4 Servings
 
      2 md Onions
    1/2 lb Mushrooms, fresh
      2 md Plum tomatoes
      2 tb Olive oil
      2 c  Turkey, cooked
    1/8 ts Thyme, dried
    1/8 ts Rosemary, dried
    1/8 ts Oregano, dried
    1/2 ts Salt
    1/4 ts Pepper
    1/2 c  Dry vermouth or white wine
    1/2 c  Chicken stock
    1/8 ts Hot red-pepper sauce
     12 oz Linguine
      4 tb Butter; softened
      1 tb Parsley, fresh; minced
 
  PREPARATION:  Peel and thinly slice onions and mushrooms.  Cut
  tomatoes into 1/2-inch dice.
  
  COOKING AND SERVING:  Heat olive oil in a large skillet.  Add the
  onions and mushrooms and saute until softened, about 3 minutes.  Add
  turkey, spices, salt, pepper tomatoes, and vremouth, and bring to a
  boil. Reduce heat and simmer for 2 minutes.  Add stock and simmer
  until sauce has reduced to 3/4 cup, about 5 minutes.  Stir in
  red-pepper sauce. Remove from heat, cover and keep warm.
  
  Bring 6 quarts of water to a boil in a large soup kettle.  Add 2
  tablespoons salt and the pasta.  Boil until pasta is al dente, about 9
  minutes.  Drain pasta and toss with butter and sauce over very low
  heat. Adjust seasoning.  Sprinkle with parsley and serve immediately.
  
  [COOKS magazine; Jan/Feb 1989]