Ingredients Jump to Instructions ↓

  1. 1 package Honeysuckle White Turkey Breast Cutlets, cut into 1/2-inch cubes

  2. 1 tablespoon vegetable oil

  3. 1 (10 3/4-ounce) can condensed cream of asparagus soup

  4. 3/4 pound fresh asparagus spears, trimmed and cut into 2-inch pieces

  5. 1/3 cup whole milk

  6. 1/8 teaspoon coarse ground black pepper

  7. 3 cups white rice, cooked

Instructions Jump to Ingredients ↑

  1. Heat oil in medium skillet over medium-high heat. Add half of the turkey, and cook for 3 minutes. Remove and set aside. Repeat with remaining turkey. Combine soup, asparagus, milk and black pepper in the same skillet. Heat to boiling. Return turkey to skillet and reduce heat to low. Cover, cook for 5 minutes or until turkey is no longer pink in the center and asparagus is tender, stirring occasionally. Serve over cooked rice.


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