Here's a quick and inventive way to use leftover turkey, that gives you meat, pasta and vegetables all together in one easy-to-make dish.
cost per recipe: $5.60
The price is determined by the national average.
cups Swanson® Chicken Broth or Swanson® Chicken Stock
teaspoon garlic powderor 1 clove garlic, minced
medium carrot, sliced (about 1 cup)
cup green pepperor red bell pepper, cut into 2-inch long strips
small onion, chopped (about 1/4 cup)
cups cubed cooked turkeyor chicken
ounces (1/2 of a 1-pound package) spaghetti, cooked without salt and drained (about 4 cups)
tablespoons grated Parmesan cheese
Stir the cornstarch and 1/4 cup broth in a small bowl until the mixture is smooth.
Heat the remaining broth, 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. Add the spaghetti and cheese and toss to coat.