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Turkey Bow Tie Skillet

 Turkey Bow Tie Skillet
"I came up with this satisfying stovetop dish after modifying a recipe printed on a ground turkey package," notes Ruth Peterson of Jennison, Michigan. "Even our grandchildren, who can be fussy eaters, love it and ask for seconds."
6 ServingsPrep/Total Time: 30 min.


  • 1/2 pound ground turkey breast
  • 1-1/2 teaspoons canola oil
  • 3/4 cup chopped celery
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) chicken broth
  • 2 cups uncooked bow tie pasta
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 1 tablespoon white vinegar
  • 3/4 teaspoon sugar
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic salt
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon minced fresh parsley


  • In a large skillet or Dutch oven, cook turkey in oil over medium heat
  • until no longer pink. Add the celery, onion, green pepper and
  • garlic; cook until vegetables are tender. Remove the turkey and
  • vegetables with a slotted spoon and keep warm.
  • Add chicken broth to the pan; bring to a boil. Add bow tie pasta;
  • cook for 10 minutes or until tender. Reduce heat; stir in the stewed
  • tomatoes, vinegar, sugar, chili powder, garlic salt and turkey
  • mixture. Simmer for 10 minutes or until heated through. Sprinkle

2 of 2

Turkey Bow Tie Skillet (continued)

Directions (continued)

  • with Parmesan cheese and fresh parsley. Yield: 6 servings.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.