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Turkey Bow Tie Skillet

By: Ruth Peterson

"'I came up with this satisfying stovetop dish after modifying a recipe printed on a ground turkey package,' notes Ruth Peterson of Jennison, Michigan. 'Even our grandchildren, who can be fussy eaters, love it and ask for seconds.'"

Rate/Review | Read Reviews (31)

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1/2 pound ground turkey breast
1 1/2 teaspoons vegetable oil
3/4 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 (14.5 ounce) can chicken broth
2 cups uncooked bow tie pasta
1 (14.5 ounce) can stewed tomatoes
1 tablespoon white vinegar
3/4 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley

Directions

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.

Footnotes

Nutritional Analysis: One 1-cup serving (prepared with low-sodium broth and no-salt-added stewed tomatoes and without garlic salt) equals 208 calories, 128 mg sodium, 22 mg cholesterol, 30 gm carbohydrate, 15 gm protein, 3 gm fat. Diabetic Exchanges: 2 starch, 1 meat.