| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats, Dairy | Italian | Pasta | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Lean ground turkey |
| 1 | Red bell pepper;, seeded and thinly sl | |
| 1 | tb | Paprika |
| 1 | cn | (14 1/2 ounce) crushed tomatoes |
| 1 | cn | (14 12 ounce) reduced-sodium chicken broth |
| 2 | c | Uncooked bow-tie pasta |
| 2 | c | Broccoli florets; washed |
| 1 | c | Cauliflower florets; washed -Savory Toppings— |
| 1/2 | bn | Parsley |
| 1/4 | c | Seasoned dry bread crumbs |
| 1/4 | c | Grated Parmesan cheese |
INSTRUCTIONS
Crumble ground turkey into a skillet. Brown over medium high heat for 2 minutes, stirring occasionally. Add red pepper strips and paprika, cook for 2 more minutes. Add crushed tomatoes, chicken broth, and pasta to the skillet. Bring mixture to a boil, reduce heat, cover and simmer for 15 minutes. With adult help, remove the lid and arrange broccoli and cauliflower over the pasta. Replace lid and continue cooking for 10 minutes. Prepare the savory topping. Pull leaves from parsley stems and combine with bread crumbs and grated cheese; toss. Sprinkle savory topping over vegetables in skillet. Let sit for 3 minutes before serving. Recipe by: Makes 6 servings Posted to recipelu-digest Volume 01 Number 665 by James and Susan Kirkland <kirkland@gj.net> on Feb 01, 1998
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