Skillet Turkey Primavera

*Skillet Turkey Primavera*
Serves 6

You can use chicken breast for this if you wish.  Make sure that if your asparagus spears are thick and woody, you peel the lower half of each stalk to get rid of the woody bits.  Quick, easy and delicious!

1 1/2 cups uncooked bow tie pasta
1/2 pound fresh asparagus spears, trimmed and cut into 1 1/2 inch pieces (2 cups)
1 1/3 cup fresh baby carrots, halved lengthwise
1 cup chicken broth
4 tsp cornstarch
1/4 tsp garlic powder
1/4 tsp salt
1/8 tsp black pepper
1 pound fresh turkey breast slices, cut into thin bite sized strips
1 cup fresh whole mushrooms, quartered
1 (14 oz) tin of whole baby corn, drained and rinsed
1 tsp grated lemon zest. 

Cook the pasta to desired doneness using the package directions, adding the aspagarus and carrots during the last 2 to 4 minutes of cooking time.  Cook until the asparagus is just crispy tender.  Drain.

In a small bowl, combine the broth, cornstarch, garlic powder, salt and black pepper.   Blend well and set aside.

Spray a large nonstick skillet with low fat cooking spray.  Heat over medium high heat.  Add the turkey and mushrooms.  Cook, stirring frequently, until the turkey is lightly browned and no longer pink.  Add the broth mixture, cooking and stirring until the mixture begins to thicken.  Add the cooked pasta and vegetables, along with the corn and lemon zest.  Cook and stir until thoroughly heated through.  Taste and adjust seasoning as necessary. Serve hot.
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