Low-Fat Italian Turkey Stew |
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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
3 cups low-sodium chicken stock |
1 cup tomato juice |
3/4 lb turkey breast tenderloin, cut crosswise |
1 cup cauliflower floret |
1 cup broccoli floret |
4 plum tomatoes, cut in 1/2 inch slices |
1 cup halved fresh mushrooms, washed |
1/2 cup frozen pearl onions |
2 cups frozen gnocchi |
1 clove garlic, sliced |
1/4 teaspoon dried oregano |
2 cups fresh spinach leaves, cleaned |
1/4 cup fresh basil leaf |
Directions:
1. In a 4-quart saucepan, combine chicken broth and tomato juice.
2. Bring to a boil over medium high heat.
3. Add sliced turkey tenders and reduce heat to medium.
4. Cover and simmer for 5 minutes.
5. Remove turkey and reserve in a separate bowl.
6. Add cauliflower florets.
7. Stir, cover and cook for 5 minutes.
8. Add broccoli florets, tomatoes, mushrooms, pearl onions, gnocchi, garlic oregano.
9. Stir, cover and cook for 5 minutes.
10. To serve, divide stew among 4 large soup bowls and serve immediately with a sliced tomato salad topped with nonfat dressing.
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