INGREDIENTS
1/3 cup
sundried tomatoes
1 cup
reduced sodium chicken stock
1 tbsp
lemon juice
2 tsp
lemon zest
2 tsp
flour
8 oz
multigrain spaghetti
1 lb
turkey breast
1 serving
salt and pepper
3 tsp
olive oil
3 cloves
garlic
1/4
chili flakes
9 oz
artichoke hearts
2 tbsp
capers
1/2 cup
basil
2 tbsp
parmesan cheese