Turkey Garden Medley
Taste of Home's Down-Home Diabetic Cookbook
Try a FREE ISSUE of Healthy Cooking!
After you sample this dish, it will quickly become a favorite.
SERVINGS: 4-6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 25 min. Bake: 30 min.
Ingredients:
- 1 pound boneless skinless turkey breasts, cut into strips
- 1 garlic clove, minced
- 1/4 cup margarine, divided
- 1 small yellow squash, julienned
- 1 small zucchini, julienned
- 1/2 cup each julienned green and sweet red pepper
- 1/4 cup thinly sliced onion
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt-free seasoning blend
- 1/4 teaspoon pepper
- 3/4 cup low-sodium chicken broth
- 1/2 cup evaporated skim milk
- 8 ounces angel hair pasta, cooked and drained
- 2 tablespoons shredded Parmesan cheese
Directions:
In a large skillet over medium-high heat, saute turkey and garlic in 2 tablespoons margarine for 10-12 minutes or until turkey juices run clear. Add vegetable; cook until crisp-tender; set aside. In a small saucepan, melt remaining margarine. Add flour, seasoning blend and pepper; stir to form a smooth paste. Gradually add broth, stirring constantly. Bring to a boil; cook for 2 minutes or until thickened. Stir in cream and heat through. Pour over turkey and vegetables; stir until well mixed. Place pasta in a greased 2-qt. baking dish. Pour turkey mixture over top. Sprinkle with Parmesan cheese. Cover and bake at 350° for 20 minutes; uncover and bake 10 minutes longer. Yield: 4-6 servings.