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Source: Campbell's Recipes
Tagged With: 4 servings (about 2 cups each)
Turkey Primavera
Here's a quick and inventive way to use leftover turkey, that gives you meat, pasta and vegetables all together in one easy-to-make dish.
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Serves: 4 servings (about 2 cups each)
Prep Time: 15 minutes
Cook Time: 20 minutes
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2 tablespoons cornstarch
Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
1/4 teaspoon garlic powder or 1 clove garlic, minced
2 cups broccoli florets
2 medium carrots, sliced (about 1 cup)
1/2 cup green or red pepper cut into 2-inch long strips
1 small onion, chopped (about 1/4 cup)
2 cups cubed cooked turkey or chicken
1/2 of a 1-pound package spaghetti, cooked without salt and drained
2 tablespoons grated parmesan cheese




Stir the cornstarch and 1/4 cup broth in a small bowl until the mixture is smooth.
Heat the remaining broth, 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.
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.  Add the spaghetti and cheese and toss to coat.
Time-Saving: You can use 3 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the turkey in this recipe.


Notes:
Nutritional Values per Serving using Swanson Chicken Broth: Calories 396, Total Fat 6g, Saturated Fat 2g, Cholesterol 58mg, Sodium 511mg, Total Carbohydrate 54g, Dietary Fiber 4g, Protein 31g, Vitamin A 125%DV, Vitamin C 38%DV, Calcium 10%DV, Iron 20%DV

Nutritional Values per Serving using Swanson Chicken Stock: Calories 400, Total Fat 5g, Saturated Fat 2g, Cholesterol 56mg, Sodium 358mg, Total Carbohydrate 54g, Dietary Fiber 4g, Protein 33g, Vitamin A 125%DV, Vitamin C 38%DV, Calcium 10%DV, Iron 21%DV


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