Black Beans and Fettuccine with Turkey

Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 587
  • Calories from fat: 8.3%
  • Protein: 41g
  • Fat: 5.4g
  • Saturated fat: 0.7g
  • Carbohydrate: 96g
  • Fiber: 11g
  • Sodium: 914mg
  • Cholesterol: 47mg


  • 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


  1. 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. 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.
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