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Skillet: Turkey Bowtie Skillet

Source of Recipe

Ruth Peterson.


List of Ingredients

1/2 pound ground turkey breast
1 1/2 teaspoons oil
3/4 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 clove garlic, minced
14 1/2 ounces chicken broth
2 cups uncooked bow tie pasta
14 1/2 ounces stewed tomatoes
1 tablespoon vinegar
3/4 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon garlic salt, optional
2 tablespoons grated Parmesan cheese
1 tablespoon minced fresh parsley


Recipe

In a large skillet or Dutch oven, brown turkey in oil. Add celery, onion, green pepper and garlic; cook until vegetables are tender. Remove the turkey and vegetables with a slotted spoon and keep warm. Add broth to the pan; bring to a boil. Add pasta; cook for 10 minutes or until tender. Reduce heat; stir in the tomatoes, vinegar, sugar, chili powder, garlic salt if desired and turkey mixture. Simmer for 10 minutes or until heated through. Sprinkle with Parmesan cheese. Serves 6.