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Turkey Pea Skillet

"This dish is an all-time favorite," reports Barbara Sonsteby of Mesa, Arizona. "It's a snap to make for a group when time is short. Plus, the recipe is very flexible - you can substitute chicken and use whatever vegetables your family prefers."

6 ServingsPrep/Total Time: 30 min.

Ingredients

1 small onion, chopped
2 tablespoons butter
1-1/4 cups sliced celery
1 can (4 ounces) mushroom stems and pieces, drained
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1 cup water, divided
3 tablespoons soy sauce
2 teaspoons chicken bouillon granules
1/4 cup cornstarch
3 cups cubed cooked turkey
2 cups frozen peas
1 can (8 ounces) pineapple chunks, drained
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice or chow mein noodles

Directions

In a skillet, saute onion in butter until tender. Stir in celery and
mushrooms; cook and stir for 2 minutes. combine the broth, 3/4 cup
water, soy sauce and bouillon; stir into skillet. Bring to a boil.
Reduce heat; cover and simmer for 3 minutes.
Combine cornstarch and remaining water until smooth; stir into
skillet. Return to a boil. Cook and stir for 1-2 minutes or until
thickened and bubbly. Stir in the turkey, peas, pineapple and water
chestnuts; heat through. Serve over rice. Yield: 6 servings.

2 of 2

Turkey Pea Skillet (continued)

Nutrition Facts: 1 serving (1 each) equals 278 calories, 8 g fat (4 g saturated fat), 64 mg cholesterol, 1,288 mg sodium, 23 g carbohydrate, 4 g fiber, 28 g protein.