1/2 pound lean ground turkey (90%)
1 can (14 1/2 ounces) crushed tomatoes
1 can (14 1/2 ounces) reduced-sodium chicken broth
2 cups uncooked whole wheat bow-tie pasta
3 cups thawed vegetables (carrots, broccoli, and cauliflower)
1/4 cup seasoned dry bread crumbs
1/4 cup grated parmesan cheese
1/2 cup chopped parsley
1 teaspoon paprika
Heat a large nonstick pan over medium heat. Add ground turkey and paprika. Cook and stir until meat is browned and no longer pink, about 5 minutes. Stir in tomatoes, chicken broth, and pasta. Bring mixture to a boil. Reduce heat to medium-low. Cover and simmer until pasta is almost tender, about 10 to 15 minutes.
Remove lid. Place vegetables on top of pasta. Replace lid. Cook until vegetables are tender, about 5 minutes. Combine the parsley, bread crumbs, and Parmesan. Sprinkle over vegetables in skillet. Cover and let sit for 3 minutes before serving.
Makes 6 servings.
Fat: 6 gm
Saturated Fat: 2 gm
Cholesterol: 35 mg
Carbohydrate: 26 gm
Fiber: 5 gm
Protein: 14 gm
Sodium: 410 mg