Ingredients
1 1/2
cups (5 oz) uncooked bow tie pasta (farfalle)
1/2
lb fresh asparagus spears, trimmed, cut into 1 1/2-inch pieces (about 2 cups)
1 1/3
cups (6 oz) fresh baby carrots, halved lengthwise
1
cup chicken broth
4
teaspoons cornstarch
1/2
teaspoon garlic-pepper blend
1
lb fresh turkey breast slices, cut into thin bite-sized strips
1
cup fresh whole mushrooms, quartered
1
can (14 oz) whole baby corn, drained, rinsed
1
teaspoon grated lemon peel
Preparation
In Dutch oven or large saucepan, cook pasta to desired doneness as directed on package, adding asparagus and carrots during last 2 to 4 minutes of cooking time. Cook until asparagus is crisp-tender. Drain.
Meanwhile, in small bowl, combine broth, cornstarch and garlic-pepper blend; mix well. Set aside.
Spray 12-inch nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add turkey and mushrooms; cook 3 to 5 minutes or until turkey is lightly browned and no longer pink, stirring frequently.
Add broth mixture; cook and stir just until mixture begins to thicken. Add cooked pasta and vegetables, corn and lemon peel; cook and stir until thoroughly heated. If desired, season with salt and pepper to taste.
