Skillet turkey with rice and pasta

Yield: 4 Servings

Measure Ingredient
1 pounds Turkey tenderloins, cut in 1-inch pieces
1 tablespoon Margarine or butter
5⅓ ounce Pkg rice and pasta mix with oriental seasonings
2¼ cup Water
⅛ teaspoon Ground red pepper (cayenne)
1½ cup Frozen corn
1 cup Frozen broccoli
2 tablespoons Chopped red bell pepper

1. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add turkey; cook and stir until browned. Remove trkey from skillet; cover to keep warm.

2. Melt margarine in same skillet. Add rice and pasta from package; cook and stir 2 to 3 minutes or until light golden brown.

3. Add water, seasoning packet from rice and pasta mix, ground red pepper and turkey. Bring to a boil. Reduce heat to a medium-low; cover and cook 15 minutes.

4. Add frozen vegetables; cover and cook 10 minutes. Uncover and add red bell pepper; cook an additional 5 minutes or until turkey is no longer pink and liquid is absorbed, stirring occasionally.

Nutrition Information Per Serving: 320 Calories, 5 g Fat, 790 mg Sodium Posted to MM-Recipes Digest by Paula <demoness@...> on Aug 16, 1998

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