TURKEY PEA SKILLET

Turkey Pea Skillet image

"This dish is an all-time favorite," reports Barbara Sonsteby of Mesa, Arizona. "It's a snap to make for a group when time is short. Plus, the recipe is very flexible - you can substitute chicken and use whatever vegetables your family prefers."

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 small onion, chopped
2 tablespoons butter
1-1/4 cups sliced celery
1 can (4 ounces) mushroom stems and pieces, drained
1 can (10-1/2 ounces) condensed chicken broth, undiluted
1 cup water, divided
3 tablespoons soy sauce
2 teaspoons chicken bouillon granules
1/4 cup cornstarch
3 cups cubed cooked turkey
2 cups frozen peas
1 can (8 ounces) pineapple chunks, drained
1 can (8 ounces) sliced water chestnuts, drained
Hot cooked rice or chow mein noodles

Steps:

In a skillet, saute onion in butter until tender. Stir in celery and mushrooms; cook and stir for 2 minutes. Combine the broth, 3/4 cup water, soy sauce and bouillon; stir into skillet. Bring to a boil. Reduce heat; cover and simmer for 3 minutes., Combine cornstarch and remaining water until smooth; stir into skillet. Return to a boil. Cook and stir for 1-2 minutes or until thickened and bubbly. Stir in the turkey, peas, pineapple and water chestnuts; heat through. Serve over rice.

Nutrition Facts : Calories 238 calories, Fat 4g fat (1g saturated fat), Cholesterol 71mg cholesterol, Sodium 1245mg sodium, Carbohydrate 24g carbohydrate (9g sugars, Fiber 4g fiber), Protein 27g protein.