Here's a quick and inventive way to use leftover turkey, that gives you meat, pasta and vegetables all together in one easy-to-make dish.
Ingredients
- 2 tablespoons cornstarch
- 1 3/4 cups Swanson® Chicken Broth or Chicken Stock
- 1/4 teaspoon garlic powder or 1 clove garlic, minced
- 2 cups broccoli florets
- 2 medium carrot, sliced (about 1 cup)
- 1/2 cup green bell pepper or red bell pepper, cut into 2-inch long strips
- 1 small onion, chopped (about 1/4 cup)
- 2 cups cubed cooked turkey or chicken
- 4 cups cooked spaghetti (from about 8 ounces dry) (save time by prepping the rest of the ingredients while the spaghetti cooks)
- 2 tablespoons grated Parmesan cheese
Instructions
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Tips
- Can I use my leftover turkey from Thanksgiving? YES! Use either light or dark meat, they both work great.
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Step 1
Stir the cornstarch and 1/4 cup broth in a small bowl until the mixture is smooth.
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Step 2
Heat the remaining broth, garlic powder, broccoli, carrots, pepper and onion in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low. Cover and cook for 5 minutes or until the vegetables are tender-crisp.
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Step 3
Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Stir in the turkey and cook until the mixture is hot. Add the spaghetti and cheese and toss to coat. Season to taste with salt and pepper.
