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
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 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.