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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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You can make this zesty entree as spicy as you like by varying the amount of curry powder used.Martha Balser, Cincinnati, Ohio Ingredients:
1 cup sliced celery |
1/2 cup sliced carrots |
1 cup fat-free milk, divided |
2 tablespoons cornstarch |
3/4 cup reduced-sodium chicken broth |
2 cups diced cooked turkey or chicken |
2 tablespoons dried minced onion |
1/2 teaspoon garlic powder |
1 to 4 teaspoons curry powder |
hot cooked rice, optional |
Directions:
1. Lightly coat a skillet with cooking spray; saute celery and carrots until tender. In a bowl, mix 1/4 cup milk and cornstarch until smooth. Add broth and remaining milk; mix until smooth.
2. Pour over vegetables. Bring to a boil; cook and stir for 2 minutes or until thickened. Add the turkey, onion, garlic powder and curry powder; cook until heated through, stirring occasionally. Serve with rice if desired. Yield: 4 servings.
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