1/2 lb. ground turkey breast
1-1/2 tsp. vegetable oil
3/4 c. chopped celery
1/2 c. chopped onion
1/2 c. chopped green pepper
1 garlic clove, minced
1 can (14-1/2 oz.) low-sodium chicken broth
2 c. uncooked bow tie pasta
1 can (14-1/2 oz.) no-salt-added stewed tomatoes
1 T. cider vinegar
3/4 tsp. sugar
1/2 tsp. chili powder
1/8-1/4 tsp. garlic powder
2 T. grated Parmesan cheese
1 T. minced fresh parsley
In a large skillet or Dutch oven, brown turkey in oil. Add the
next 4
ingredients; cook until vegetables are tender. Remove turkey and
vegetables with a slotted spoon and keep warm. Add broth to pan;
bring to a boil. Add pasts; cook for 10 minutes.
Reduce heat, stir in the
next 5 ingredients and turkey mixture. Simmer for
10 minutes or until heated through. Sprinkle with parmesan
cheese and
parsley.
Makes 6 servings.
