Turkey and Vegetable Pasta with turkey breast meat with healthful vegetables, seasoned with sage and cooked with chicken broth.
4 cups cooked medium-size pasta (rotini, rigatoni, etc.)
1 slice bread
2 cups broccoli florets
2 carrots, sliced
1 tablespoon butter
1 large onion, diced
2 cloves minced garlic
2 celery stalks, diced
1 tablespoon all-purpose flour
1 14.5-ounce can reduced sodium, reduced fat chicken broth
1 teaspoon ground sage
2 cups cooked turkey breast, diced
Lightly toast bread and pulse-blend with blender or food processor into breadcrumbs. Prepare pasta according to package directions. Add broccoli and carrots to water during the last 2 minutes. Drain and set aside.
Melt butter in large nonstick skillet over medium heat. Add onion, garlic and celery and saute for 3 minutes. Stir in the flour. Add the chicken broth and sage and mix until flour dissolves. Add turkey and continue to simmer for 1 minute or until heated through. Combine the turkey mixture with pasta, vegetable mixture. Sprinkle with breadcrumbs.
Recipe makes 6 servings.
Serving size: 16 ounces
Calories: 259; Total Fat: 5g; Saturated Fat: 1g; Cholesterol: 30mg; Sodium: 460mg; Carbohydrates: 36g; Fiber: 3g; Protein: 18g
Exchanges: Starch/Bread 2, Lean Meat 1-1/2, Vegetable 1
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