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Turkey, Peppers, and Basil with Pasta

Yield 5 servings

Ingredients

  • 8 ounces uncooked spaghetti
  • Cooking spray
  • 1 teaspoon olive oil
  • 1 pound turkey cutlets, cut into 1-inch pieces
  • 2 garlic cloves, minced
  • 2 large green or red bell peppers, cut into thin strips
  • 2 (14 1/2-ounce) cans no-salt-added diced tomatoes, undrained
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup sliced fresh basil
  • 3 tablespoons grated Parmesan cheese
  • Fresh basil sprigs (optional)

Nutrition Information

  • calories 356
  • caloriesfromfat 11 %
  • fat 4.2 g
  • satfat 1.3 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 30.8 g
  • carbohydrate 48.1 g
  • fiber 1.9 g
  • cholesterol 57 mg
  • iron 0.0 mg
  • sodium 381 mg
  • calcium 0.0 mg

How to Make It

  1. Cook pasta according to package directions, omitting salt and fat. Drain, and keep warm.

  2. Meanwhile, coat a large nonstick skillet with cooking spray; add oil, and place over medium heat until hot. Add turkey and garlic; cook, stirring constantly, 3 minutes.

  3. Add bell pepper strips; cook 5 minutes. Add tomato, salt, and 1/2 teaspoon pepper; cook over medium heat 5 minutes, stirring occasionally. Stir in sliced basil; cook until thoroughly heated.

  4. Divide pasta evenly among 5 serving plates; top evenly with turkey mixture, and sprinkle with Parmesan cheese. Garnish with basil sprigs, if desired.

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