Wednesday, November 30, 2005

Thanksgiving Leftovers Anyone?

Turkey and Vegetable Pasta
4 cups cooked medium-size pasta (rotini, rigatoni, etc.)
2 cups broccoli florets
2 carrots, sliced
1 tablespoon reduced fat margarine
1 large onion, diced
2 cloves minced garlic
2 celery stalks, diced
1 tablespoon all-purpose flour
1 (14.5 ounce) can reduced sodium, reduced fat chicken broth
1 teaspoon ground sage
2 cups cooked turkey breast, diced

Prepare pasta according to package directions. Add broccoli and
carrots to water during the last 3 minutes and cook until pasta
is al dente and vegetables are tender. Drain and set aside.

Melt margarine in large nonstick skillet over medium heat. Add
onion, garlic and celery and saute for 3 minutes. Stir in the
flour. Add the chicken broth and sage and mix until flour
dissolves. Add turkey and continue to simmer until heated
through. Combine the turkey mixture with pasta and vegetables.

Makes 6 Servings
Serving Size: 16 ounces

Nutrients per serving:
Calories: 259
Total fat: 5 grams (17% of calories)
Saturated fat: 1 gram
Cholesterol: 30 mg
Sodium: 460 mg
Carbohydrate: 36 grams (55% of calories)
Protein: 18 grams (27% of calories)
Dietary fiber: 3 grams

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