Lemony Turkey Primavera Skillet

Lemony Turkey Primavera Skillet
From Eat Better America

Prep Time: 30 min
Start to Finish: 30 min
Makes: 6 servings (1 1/2 cups each)

Ingredients:

5 oz. (1 1/2 cups) uncooked bow tie pasta (farfalle)
1/2 lb. fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
6 oz. (1 1/3 cups) fresh baby carrots, halved lengthwise
1 cup Progresso® chicken broth (from 32-oz carton)
4 teaspoons cornstarch
1/2 teaspoon garlic-pepper blend
1 lb. fresh turkey breast slices, cut into thin bite-sized strips
1 cup fresh whole mushrooms, quartered
1 (14-oz.) can whole baby corn, drained, rinsed

Directions:

1. In Dutch oven or large saucepan, cook pasta to desired doneness as directed on package, adding asparagus and carrots during last 2 to 4 minutes of cooking time. Cook until asparagus is crisp-tender. Drain.

2. Meanwhile, in small bowl, combine broth, cornstarch and garlic-pepper blend; mix well. Set aside.

3. Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add turkey and mushrooms; cook 3 to 5 minutes or until turkey is lightly browned and no longer pink, stirring frequently.

4. Add broth mixture; cook and stir just until mixture begins to thicken. Add cooked pasta and vegetables, corn and lemon peel; cook and stir until thoroughly heated. If desired, season with salt and pepper to taste.

5. Enjoy.

Nutritional Information 1 1/2 Cups: {Calories 260 (Calories from Fat 20); Total Fat 2g (Saturated Fat 0g, Trans Fat 0g); Cholesterol 50mg; Sodium 460mg; Total Carbohydrate 37g (Dietary Fiber 3g, Sugars 4g); Protein 24g }