• 4servings
  • 35minutes
  • 411calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsNatrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoon(s) cornstarch

  2. 1 3/4 cup(s) Swanson® Chicken Stock

  3. 1/4 teaspoon(s) garlic powder or 1 clove garlic , minced 2 cup(s) broccoli flowerets

  4. 2 medium (about 1 cup) carrots , sliced 5 cup(s) green or red pepper , cut into 2-inch-long strips 1 small (about 1/4 cup) onion , chopped 2 cup(s) cubed cooked turkey or chicken

  5. 1/2 package(s) (1/2 of a 16 ounce package, about 4 cups) spaghetti , cooked without salt and drained 2 tablespoon(s) grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Stir the cornstarch and 1/4 cup stock in a small bowl until the mixture is smooth.

  2. 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.

  3. 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.


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