Turkey, Peppers and Onion over Pasta

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Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 473.3
  • Total Fat: 10.0 g
  • Cholesterol: 57.5 mg
  • Sodium: 526.4 mg
  • Total Carbs: 56.1 g
  • Dietary Fiber: 5.2 g
  • Protein: 33.7 g

View full nutritional breakdown of Turkey, Peppers and Onion over Pasta calories by ingredient


Introduction

This is from Rachael Ray's stuff, but changed to Turkey and a few other changes. It's easy, fast, low fat. The leftovers make a nice lunch if you have a microwave where you eat lundh. This is from Rachael Ray's stuff, but changed to Turkey and a few other changes. It's easy, fast, low fat. The leftovers make a nice lunch if you have a microwave where you eat lundh.
Number of Servings: 5

Ingredients

    Salt
    3 tablespoons olive oil
    1.2 pounds Turkey breasts cutlets, cut into pieces
    .5 tablespoons thyme
    2 teaspoons lemon juice
    crushed red pepper flakes to taste
    2 garlic cloves, finely chopped
    1 Poblano pepper seeded and thinly sliced
    1 bell pepper, thinly sliced
    1 large sweet onion, quartered and thinly sliced
    Freshly ground black pepper
    1/2 cup chicken broth
    2 15oz cans petite diced tomatoes

    3/4 pound of thin pasta OR linguini

Directions

Brown the turkey in the olive oil. Add the peppers, onion, and garlic. Let it cook until the veggies are a little cooked. Add the tomatoes, broth and seasonings. Let cook 10- 15 minutes.

While the sauce is cooking, cook the pasta. I serve it separately, with a little of the watery sauce on the pasta. RR suggests it is served together.

Number of Servings: 5

Recipe submitted by SparkPeople user TINA21701.