Ingredients Jump to Instructions ↓

  1. 1/2 pound ground turkey breast

  2. 1-1/2 teaspoons canola oil

  3. 3/4 cup chopped celery

  4. 1/2 cup chopped onion

  5. 1/2 cup chopped green pepper

  6. 1 garlic clove, minced

  7. 1 can (14-1/2 ounces) chicken broth

  8. 2 cups uncooked bow tie pasta

  9. 1 can (14-1/2 ounces) stewed tomatoes

  10. 1 tablespoon white vinegar

  11. 3/4 teaspoon sugar

  12. 1/2 teaspoon chili powder

  13. 1/2 teaspoon garlic salt

  14. 2 tablespoons grated Parmesan cheese

  15. 1 tablespoon minced fresh parsley

Instructions Jump to Ingredients ↑

  1. In a large skillet or Dutch oven, cook turkey in oil over medium heat until no longer pink. Add the celery, onion, green pepper and garlic; cook until vegetables are tender. Remove the turkey and vegetables with a slotted spoon and keep warm. Add chicken broth to the pan; bring to a boil. Add bow tie pasta; cook for 10 minutes or until tender. Reduce heat; stir in the stewed tomatoes, vinegar, sugar, chili powder, garlic salt and turkey mixture. Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheese and fresh parsley. Yield: 6 servings.


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