Black Beans and Fettuccine with Turkey

recipe

Yield:

Makes 6 servings

Recipe from

Nutritional Information

Calories 587
Caloriesfromfat 8.3 %
Protein 41 g
Fat 5.4 g
Satfat 0.7 g
Carbohydrate 96 g
Fiber 11 g
Sodium 914 mg
Cholesterol 47 mg

Ingredients

1 cup chopped red bell pepper
1/2 cup chopped onion
2 cloves minced garlic
1 tablespoon olive oil
3 cups fat-skimmed chicken broth
1 pound dried fettuccine
1 package (10 oz.) frozen corn kernels
2 cans (15 oz. each) black beans, rinsed and drained
3 cups bite-size pieces boned, skinned cooked turkey breast (3/4 lb.)
2 cups purchased tomato salsa
1/2 cup chopped fresh cilantro
1/2 cup lime juice
1/2 cup orange juice
Salt and pepper

Preparation

1. In an 8- to 10-quart pan over high heat, stir bell pepper, onion, garlic, and oil until onion is limp, about 5 minutes. Add broth, 1 cup water, and fettuccine. Stir often until pasta is just firm to bite, 8 to 10 minutes.

2. Add corn, beans, turkey, and salsa. Stir until soup is simmering, about 3 minutes. Mix in cilantro, lime juice, and orange juice. Ladle into bowls and add salt and pepper to taste.

Note:

September 2001
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