Turkey and Avocado in Orange Sauce

Culinary Setting
Boneless Breast
Dish Type


1 lb TURKEY CUTLETS, cut into 1/2-inch strips

2 Cloves garlic, minced

1 tbsp unsalted butter

3 oz frozen orange juice concentrate, thawed

1/2 c reduced-sodium chicken bouillon

2 tsp hot pepper sauce

1-1/2 tsp Worcestershire sauce

2 tsp brown sugar

1 tbsp cornstarch

2 tbsp cold water

1 Avocado, peeled and cubed

1 (11 oz) Can mandarin oranges, drained

8 oz linguine, cooked and drained

4 tbsp almonds, toasted



In large skillet, over medium heat, sauté turkey and garlic in hot butter 2 to 3 minutes or until turkey is no longer pink.

Stir in orange juice concentrate, bouillon, hot pepper sauce, Worcestershire sauce and brown sugar; bring to a boil. Reduce heat and simmer 4 to 5 minutes.

In small bowl combine cornstarch and water. Stir into skillet with turkey mixture. Cook and stir mixture until slightly thickened. Gently fold in avocado and oranges. Heat 1 minute.

To serve, spoon turkey mixture over linguine. Garnish with almonds.

Nutrition Facts

566 Total Calories

13 g Total Fat

20 % Daily Total Fat

70 g Cholesterol

292 mg Sodium

75 g Total Carbohydrates

36 g Protein