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.

Recipe by Oxmoor House January 2005

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Recipe Summary

Yield:
4 servings (serving size: about 5 ounces turkey and about 2/3 cup vegetable mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

233 calories; calories from fat 0%; fat 3.5g; saturated fat 0.8g; mono fat 0g; poly fat 0g; protein 43.3g; carbohydrates 6.2g; fiber 1.7g; cholesterol 112mg; iron 2.7mg; sodium 286mg; calcium 36mg.
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