| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
| Total: | 35 min |
| Prep: | 15 min |
| Cook: | 20 min |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons cornstarch
- 1 3/4 cups Swanson® Chicken Stock
- 1/4 teaspoons garlic powder or 1 clove garlic, minced
- 2 cups broccoli flowerets
- 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 16 ounce package spaghetti, cooked without salt, and drained (about 4 cups)
- 2 tablespoons grated Parmesan cheese
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 608 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 40 g |
| Cholesterol | 77 mg |
| Sodium | 326 mg |
| Serving Size | 1 of 4 servings |
| Calories | 608 |
| Total Fat | 7 g |
| Saturated Fat | 2 g |
| Carbohydrates | 93 g |
| Dietary Fiber | 6 g |
| Sugar | 8 g |
| Protein | 40 g |
| Cholesterol | 77 mg |
| Sodium | 326 mg |
Reviews
Quick & Easy!!! Way to use up leftover Turkey Breast!! Delicious!!