Skillet turkey with rice and pasta
4 Servings
Ingredients
| Quantity | 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 |
Directions
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