"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."
Ingredients
- 1/2 pound ground turkey breast
- 1-1/2 teaspoons canola oil
- 3/4 cup chopped celery
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 garlic clove, minced
- 1 can (14-1/2 ounces) chicken broth
- 2 cups uncooked bow tie pasta
- 1 can (14-1/2 ounces) 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.
Loading Popular in the Community
