Turkey Or Chicken Primavera Recipes

Steps:

• Cook and drain fettuccine as directed on package.
• Meanwhile, in 10-inch skillet, heat dressing over medium-high heat. Add vegetable mixture; cook, stirring occasionally, until crisp-tender.
• Stir in turkey, tomatoes and salt. Cook about 3 minutes or just until turkey is hot. Spoon turkey mixture over fettuccine. Sprinkle with cheese and parsley.

Steps:

• Stir the cornstarch and 1/4 cup stock in a small bowl until the mixture is smooth.
• Heat the remaining stock, 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. Toss with the spaghetti and cheese.
• Tip: To save time, you can use 2 cans (4.5 ounces each) Swanson® Premium White Chunk Chicken Breast in Water, drained, for the turkey in this recipe.

Steps:

• In a large saucepan, heat the oil over medium heat, swirling to coat the bottom. Cook the zucchini, yellow squash, onion, mushrooms, and garlic for 3 to 4 minutes, or until the squashes and onion are tender-crisp, stirring occasionally.
• Stir in the tomatoes with liquid, broth, oregano, pepper, and red pepper flakes. Increase the heat to medium high and bring to a simmer. Reduce the heat to medium low and cook for 15 minutes, stirring occasionally.
• Meanwhile, prepare the pasta using the package directions, omitting the salt. Drain well in a colander. Pour into a large bowl and cover to keep warm.
• Stir the chicken and peas into the zucchini mixture. Increase the heat to medium and cook for 5 to 10 minutes, or until the chicken and peas are heated through, stirring occasionally. Serve over the pasta.
• Use this recipe as a springboard for experimentation. A few possibilities are using asparagus for one or both types of squash, substituting green onions for red, trying thyme instead of oregano, and/or replacing the fettuccine with whole-grain bowtie pasta.
• Cooking with no-salt-added tomatoes can really make a difference in sodium: On average, one cup of regular canned tomatoes contains 300 mg more than the same amount of tomatoes canned without added salt!
• (Per serving)
• Calories: 299
• Total fat: 3.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 1.0g
• Monounsaturated: 1.0g
• Cholesterol: 30mg
• Sodium: 59mg
• Carbohydrates: 51g
• Fiber: 10g
• Sugars: 6g
• Protein: 22g
• Calcium: 64mg
• Potassium: 522mg
• 3 starch
• 1 vegetable
• 1 1/2 very lean meat

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
• Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
• Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.

Steps:

• Cook pasta according to package directions. Meanwhile, in a large skillet, saute asparagus and carrot in butter for 3 minutes. Add the mushrooms, yellow squash and zucchini; saute until crisp-tender., Stir in the turkey, tomato, dressing mix and cream. Bring to a boil; cook and stir for 2 minutes., Drain pasta; add to vegetable mixture and toss to combine. Sprinkle with cheese and toss again.