Thaw the asparagus in the microwave while you combine the chicken broth mixture, chop the pepper, and cut the turkey. If you're using fresh asparagus, use about 1 1/2 cups of chopped spears.
Oxmoor House JANUARY 2005
1. Combine first 5 ingredients, stirring well; set aside. Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add asparagus and red bell pepper; sauté 2 minutes or until tender. Transfer to a bowl; set aside, and keep warm.
2. Add 1 teaspoon oil and turkey to pan. Cook 3 minutes or until turkey is browned, stirring occasionally. Add broth mixture to pan; cook 2 minutes or until mixture is thickened and bubbly. Return asparagus mixture to pan. Stir just until coated.
carbo rating: 5
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