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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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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. Ingredients:
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 |
Directions:
1. 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.
2. 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 with Parmesan cheese and fresh parsley. Yield: 6 servings.
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