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Turkey Garden Medley

After you sample this dish, it will quickly become a favorite.

4-6 ServingsPrep: 25 min. Bake: 30 min.

Ingredients

1 pound boneless skinless turkey breasts, cut into strips
1 garlic clove, minced
1/4 cup butter, 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 butter for 10-12 minutes or until turkey juices run
clear. Add vegetable; cook until crisp-tender; set aside.
In a small saucepan, melt remaining butter. 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

2 of 2

Turkey Garden Medley (continued)

Directions (continued)

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.

Nutrition Facts: 1/6 recipe equals 199 calories, 6 g fat (0 saturated fat), 47 mg cholesterol, 227 mg sodium, 14 g carbohydrate, 2 g fiber, 23 g protein. Diabetic Exchanges: 2-1/2 lean meat, 1 vegetable, 1/2 starch, 1/2 fat.