Black Beans and Fettuccine with Turkey |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 cup chopped red bell pepper |
1/2 cup chopped onion |
2 cloves minced garlic |
1 tablespoon olive oil |
3 cups fat-skimmed chicken broth |
1 pound dried fettuccine |
1 package (10 oz.) frozen corn kernels |
2 cans (15 oz. each) black beans, rinsed and drained |
3 cups bite-size pieces boned, skinned cooked turkey breast (3/4 lb.) |
2 cups purchased tomato salsa |
1/2 cup chopped fresh cilantro |
1/2 cup lime juice |
1/2 cup orange juice |
salt and pepper |
Directions:
1. In an 8- to 10-quart pan over high heat, stir bell pepper, onion, garlic, and oil until onion is limp, about 5 minutes. Add broth, 1 cup water, and fettuccine. Stir often until pasta is just firm to bite, 8 to 10 minutes.
2. Add corn, beans, turkey, and salsa. Stir until soup is simmering, about 3 minutes. Mix in cilantro, lime juice, and orange juice. Ladle into bowls and add salt and pepper to taste.
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