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

Ingredients

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