Best Next Day Turkey Primavera Recipes

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TURKEY PRIMAVERA



Turkey Primavera image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons cornstarch
1 3/4 cups Swanson® Chicken Stock
1/4 teaspoons garlic powder or 1 clove garlic, minced
2 cups broccoli flowerets
2 medium carrots, sliced (about 1 cup)
1/2 cup green or red pepper cut into 2-inch long strips
1 small onion, chopped (about 1/4 cup)
2 cups cubed cooked turkey or chicken
1/2 of a 16 ounce package spaghetti, cooked without salt, and drained (about 4 cups)
2 tablespoons grated Parmesan cheese

Steps:

  • Stir the cornstarch and 1/4 cup stock in a small bowl until the mixture is smooth.
  • Heat the remaining stock, garlic powder, broccoli, carrots, pepper and onion in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
  • Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Stir in the turkey and cook until the mixture is hot and bubbling. Toss with the spaghetti and cheese.
  • Tip: To save time, you can use 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the turkey in this recipe.

LEMONY TURKEY PRIMAVERA SKILLET



Lemony Turkey Primavera Skillet image

Hurrah for a turkey, pasta and 4-veggie combo that goes from cooktop to dinner table in less than 30 minutes!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 30m

Yield 6

Number Of Ingredients 10

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:

  • 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.

Nutrition Facts : Calories 260, Carbohydrate 37 g, Cholesterol 50 mg, Fiber 3 g, Protein 24 g, SaturatedFat 0 g, ServingSize 1 1/2 Cups, Sodium 460 mg, Sugar 4 g, TransFat 0 g

TURKEY FETTUCCINE PRIMAVERA



Turkey Fettuccine Primavera image

Leftover turkey and fresh vegetables are key ingredients in this delicious family meal.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 5

Number Of Ingredients 10

2 tablespoons butter
1 cup chopped red bell pepper
1 medium zucchini, cut into 1-inch slices, quartered
1/2 cup frozen sweet peas
2 cups hot water
1 1/4 cups milk
3/4 cup half-and-half
1 box Betty Crocker™ Chicken Helper™ Chicken Fettuccine Alfredo
2 cups chopped cooked turkey
2 tablespoons chopped fresh basil leaves

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.

Nutrition Facts : Calories 400, Carbohydrate 44 g, Cholesterol 90 mg, Fat 2 1/2, Fiber 2 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 780 mg, Sugar 11 g, TransFat 0 g

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