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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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For a hearty stew that comes together in a jiffy, try this one. It's chock-full of vegetables, turkey and tender noodles. It's delicious on a chilly day.—Traci Maloney, Toms River, New Jersey Ingredients:
2 turkey breast tenderloins (about 1/2 pound each), cut into 1/4-inch slices |
1 medium onion, chopped |
1 tablespoon canola oil |
1 can (14-1/2 ounces) reduced-sodium chicken broth |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
2 cups frozen mixed vegetables |
1/2 to 1 teaspoon lemon-pepper seasoning |
3 cups uncooked extra-wide egg noodles |
Directions:
1. In a large skillet, cook turkey and onion in oil for 5-6 minutes or until turkey is no longer pink; drain.
2. In a large bowl, combine the broth, soup, vegetables and lemon-pepper. Add to the skillet; bring to a boil. Stir in noodles. Reduce heat; cover and simmer for 10 minutes or until noodles and vegetables are tender. Yield: 6 servings.
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