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Lemony Turkey Primavera Skillet
Shrimp in Tomato Sauce over Pasta
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Let's Talk Turkey
Turkey breast is a lean protein that supplies amino acids that give structure to the body in skin, cell membranes and muscles.
Substitution
One pound of boneless skinless chicken breast halves can be used in place of the turkey breast slices in this recipe.
Did You Know?
Garlic-pepper blend is a combination of garlic powder, salt and pepper. Look for the seasoning in the dry spices and herbs section of the grocery store. Or use 1/4 tsp garlic powder, 1/4 tsp salt and 1/8 tsp pepper in place of the garlic-pepper blend.
2 ratings : 1 review
Lemony Turkey Primavera Skillet
Hurrah for a turkey, pasta and 4-veggie combo that goes from cooktop to dinner table in less than 30 minutes! From
eat
better
america
.
Prep Time:
30 min
Start to Finish:
30 min
makes:
6 servings (1 1/2 cups each)
5
oz. (1 1/2 cups) uncooked bow tie pasta (farfalle)
1/2
lb. fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
6
oz. (1 1/3 cups) fresh baby carrots, halved lengthwise
1
cup Progresso® chicken broth (from 32-oz carton)
4
teaspoons cornstarch
1/2
teaspoon garlic-pepper blend
1
lb. fresh turkey breast slices, cut into thin bite-sized strips
1
cup fresh whole mushrooms, quartered
1
(14-oz.) can whole baby corn, drained, rinsed
1
teaspoon grated lemon peel
1.
In Dutch oven or large saucepan, cook pasta to desired doneness as directed on package, adding asparagus and carrots during last 2 to 4 minutes of cooking time. Cook until asparagus is crisp-tender. Drain.
2.
Meanwhile, in small bowl, combine broth, cornstarch and garlic-pepper blend; mix well. Set aside.
3.
Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add turkey and mushrooms; cook 3 to 5 minutes or until turkey is lightly browned and no longer pink, stirring frequently.
4.
Add broth mixture; cook and stir just until mixture begins to thicken. Add cooked pasta and vegetables, corn and lemon peel; cook and stir until thoroughly heated. If desired, season with salt and pepper to taste.
Nutritional Information
1 Serving:
Calories
260
(
Calories from Fat
20
);
Total Fat
2
g (
Saturated Fat
0
g,
Trans Fat
0
g);
Cholesterol
50
mg;
Sodium
460
mg;
Total Carbohydrate
37
g (
Dietary Fiber
3
g,
Sugars
4
g);
Protein
24
g
Percent Daily Value*:
Vitamin A
100
%;
Vitamin C
4
%;
Calcium
4
%;
Iron
15
%
Exchanges:
2
Starch
;
0
Other Carbohydrate
;
2
Vegetable
;
2
Very Lean Meat
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
MyPyramid Servings
2 oz-equivalents Meat & Beans, 1 c Vegetables, 1 oz-equivalents Grains
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1 Review
I thought that this recipe was great! Very easy to make and the family loved it.
Posted at 8:28 AM on February 21 2008 by Danielle , Fort Atkinson WI
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