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Progresso®

Reduced Sodium Chicken Noodle Soup

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Lemony Turkey Primavera Skillet

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.

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Based on 7 ratings

Hurrah for a turkey, pasta and 4-veggie combo that goes from cooktop to dinner table in less than 30 minutes! From eatbetteramerica.

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 1/2 Cups: Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 50mg; Sodium 460mg; Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 4g); Protein 24g 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.

4 Reviews

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very good

I made this and it went over very well.. My kids actually ate it too. My carrots were moldy so we didnt get to try it with them. :( I added fresh green beans though. My 9 yr old said it was a lil too lemony, but I have never cooked with lemon, so I am sure it was just the new flavor. He ate it though. Good recipe and fairly easy.
Posted at 10:47 AM on May 11 2009 by ttmichelle30

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Very good. We both enjoyed it very much.
Posted at 3:24 PM on May 5 2009 by THE BEST!

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I made this last night and we LOVED it!
Posted at 2:48 PM on February 19 2009 by Healthy eating

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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