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Lemony Turkey Primavera Skillet

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  • Prep 30 min
  • Total 30 min
  • Servings 6
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Hurrah for a turkey, pasta and 4-veggie combo that goes from cooktop to dinner table in less than 30 minutes!
By Betty Crocker Kitchens
Updated Sep 20, 2016
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Ingredients

  • 1 1/2 cups (5 oz) uncooked bow tie pasta (farfalle)
  • 1/2 lb fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
  • 1 1/3 cups (6 oz) fresh baby carrots, halved lengthwise
  • 1 cup chicken broth
  • 4 teaspoons cornstarch
  • 1/2 teaspoon garlic-pepper blend
  • 1 lb fresh turkey breast slices, cut into thin bite-sized strips
  • 1 cup fresh whole mushrooms, quartered
  • 1 can (14 oz) whole baby corn, drained, rinsed
  • 1 teaspoon grated lemon peel

Steps

  • 1
    In Dutch oven or large saucepan, cook pasta to desired doneness as directed on package, adding asparagus and carrots during last 2 to 4 minutes of cooking time. Cook until asparagus is crisp-tender. Drain.
  • 2
    Meanwhile, in small bowl, combine broth, cornstarch and garlic-pepper blend; mix well. Set aside.
  • 3
    Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add turkey and mushrooms; cook 3 to 5 minutes or until turkey is lightly browned and no longer pink, stirring frequently.
  • 4
    Add broth mixture; cook and stir just until mixture begins to thicken. Add cooked pasta and vegetables, corn and lemon peel; cook and stir until thoroughly heated. If desired, season with salt and pepper to taste.

Tips from the Betty Crocker Kitchens

  • tip 1
    Turkey breast is a lean protein that supplies amino acids that give structure to the body in skin, cell membranes and muscles.
  • tip 2
    One pound of boneless skinless chicken breast halves can be used in place of the turkey breast slices in this recipe.
  • tip 3
    Garlic-pepper blend is a combination of garlic powder, salt and pepper. Look for the seasoning in the dry spices and herbs section of the grocery store. Or use 1/4 tsp garlic powder, 1/4 tsp salt and 1/8 tsp pepper in place of the garlic-pepper blend.

Nutrition

260 Calories, 2g Total Fat, 24g Protein, 37g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
260
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
0g
0%
Trans Fat
0g
Cholesterol
50mg
17%
Sodium
460mg
19%
Potassium
440mg
12%
Total Carbohydrate
37g
12%
Dietary Fiber
3g
15%
Sugars
4g
Protein
24g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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