Best Lemony Turkey Primavera Skillet Recipes

PASTA PRIMAVERA WITH ITALIAN TURKEY SAUSAGE

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
• Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
• Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.

TURKEY FETTUCCINE PRIMAVERA

Steps:

• In 12-inch nonstick skillet, melt butter over medium heat. Stir in bell pepper, zucchini and frozen peas; cook 4 to 6 minutes or until crisp-tender. Remove from skillet; set aside.
• In same 12-inch skillet, add hot water, milk, half-and-half and sauce mix (from Chicken Helper™ box); stir to combine. Stir in uncooked pasta (from Chicken Helper™ box) and turkey. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Stir in vegetables. Heat 1 to 2 minutes or until vegetables are hot. Remove from heat.
• Top with basil.

CREAMY PASTA PRIMAVERA

Steps:

• Cook pasta according to package directions. In a large skillet over medium-high heat, saute asparagus and carrots in oil until crisp-tender. Add tomatoes and garlic; cook 1 minute longer., Stir in the cheese, cream and pepper. Drain pasta; toss with asparagus mixture.

TURKEY PASTA PRIMAVERA

Steps:

• Cook and drain fettuccine as directed on package.
• Meanwhile, in 10-inch skillet, heat dressing over medium-high heat. Add vegetable mixture; cook, stirring occasionally, until crisp-tender.
• Stir in turkey, tomatoes and salt. Cook about 3 minutes or just until turkey is hot. Spoon turkey mixture over fettuccine. Sprinkle with cheese and parsley.

LEMONY TURKEY PRIMAVERA SKILLET

Steps:

• 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.
• Meanwhile, in small bowl, combine broth, cornstarch and garlic-pepper blend; mix well. Set aside.
• 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.
• 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.