One-Pot Rosemary Walnut Turkey Linguine

Steps

1. Before cooking, cut the turkey breast into thin strips, slice the garlic, chop the walnuts, crumble the rosemary and zest the lemon.
2. Toast the walnuts in a wide, dry pot or Dutch oven over medium heat for 3 to 4 minutes, stirring, until fragrant. Move them to a small bowl.
3. Season the turkey strips with half of the salt and the black pepper. Heat one third of the olive oil in the same pot over medium-high heat, add the turkey in one layer and sear 2 to 3 minutes per side until golden and it reaches 165°F (74°C). Move the turkey to a plate.
4. Lower the heat to medium-low and add another third of the olive oil, the garlic, the rosemary and the red pepper flakes. Cook gently for 1 to 2 minutes until the garlic is pale gold, not brown.
5. Pour in the chicken broth and the water, add the remaining half of the salt and bring to a boil, scraping up the browned bits.
6. Add the linguine, pressing it under the liquid as it softens. Simmer uncovered, stirring often so it doesn't stick, for 10 to 12 minutes until the pasta is al dente and the liquid has reduced to a glossy sauce.
7. Return the turkey and any juices to the pot, add the lemon zest and the remaining third of the olive oil, and toss for 1 minute until coated.
8. Serve topped with the toasted walnuts.