1/2 lb. ground turkey breast 1 1/2 tsp. vegetable oil 3/4 C. chopped celery 1/2 C. chopped onion 1/2 C. chopped green pepper 1 garlic clove, minced 1 (14 1/2 oz.) can chicken broth 2 C. uncooked bow−tie pasta 1 (14 1/2 oz.) can stewed tomatoes 1 T. vinegar 3/4 tsp. sugar 1/2 tsp. chili powder 1/2 tsp. garlic salt, optional 2 T. grated Parmesan cheese 1 T. minced fresh parsley
In a large skillet or Dutch oven, brown turkey in oil. Add celery, onion, green pepper and garlic; cook until vegetables are tender. Remove turkey and vegetables with a slotted spoon and keep warm.
Add broth to the pan; bring to a boil. Add pasta; cook for 10 minutes or until tender. Reduce heat; stir in tomatoes, vinegar, sugar, chili powder, garlic salt if desired and turkey mixture. Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheese and parsley. Serves 6.
Nutritional Analysis: One (1−cup) serving (prepared with low−sodium broth and no−salt−added tomatoes and without garlic salt) equals: 208 calories, 128 sodium, 22 mg cholesterol, 30 gm carbohydrate, 15 gm protein, 3 gm fat. Diabetic Exchanges: 2 starch, 1 meat
In a large skillet or Dutch oven, brown turkey in oil. Add celery, onion, green pepper and garlic; cook until vegetables are tender. Remove turkey and vegetables with a slotted spoon and keep warm.
Add broth to the pan; bring to a boil. Add pasta; cook for 10 minutes or until tender. Reduce heat; stir in tomatoes, vinegar, sugar, chili powder, garlic salt if desired and turkey mixture. Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheese and parsley. Serves 6.
Nutritional Analysis: One (1−cup) serving (prepared with low−sodium broth and no−salt−added tomatoes and without garlic salt) equals: 208 calories, 128 sodium, 22 mg cholesterol, 30 gm carbohydrate, 15 gm protein, 3 gm fat. Diabetic Exchanges: 2 starch, 1 meat
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