Saturday, April 7, 2012

Recipe of the Month

I thought I'd try something new with this. I love to share recipes, try new ones, and hear other's "substitutes" in recipes. I will share a recipe with you and if you make this recipe already, will you share what you do differently with yours?

Time for some fresh, colorful recipes for one of the most beautifully colored months of the year. Why not try mixing those fresh vegetables in with some pasta? This has become one of my most favorite recipes as it combines fresh vegetables, some which come from my garden, and is one of the healthier dishes I know how to make. (Don't be swayed by the lengthy list, many are common pantry ingredients!)

Turkey Bow-tie Skillet:

1/2 pound ground turkey breast
1 1/2 teaspoons vegetable oil
3/4 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 (14.5 ounce) can chicken broth
2 cups uncooked bow tie pasta
1 (14.5 ounce) can stewed tomatoes
1 tablespoon vinegar
3/4 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic salt (optional)
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley

In a large skillet or Dutch oven, brown turkey in oil.
Add celery, onion, green pepper and garlic; cook until vegetables are tender. Remove the turkey and vegetables with a slotted spoon and keep warm.
Add broth to the pan; bring to a boil. Add pasta; cook for 10 minutes or until tender.
Reduce heat; stir in the tomatoes, vinegar, sugar, chili powder, garlic salt if desired and turkey mixture. Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheese and parsley. 


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