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Black Beans and Fettuccine with Turkey

Yield Makes 6 servings

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

Nutrition 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

How to Make It

  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.