Rustic Turkey And Macaroni Stew
|Turkey tenderloins||1 Pound|
|Cracked pepper||1⁄2 Teaspoon|
|Olive oil flavored vegetable cooking spray||1|
|Olive oil||1 Teaspoon|
|Chopped onion||1 1⁄2 Cup (24 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Coarsely chopped carrots||2 Cup (32 tbs)|
|Coarsely chopped celery||2 Cup (32 tbs)|
|Chopped fresh parsley||1⁄4 Cup (4 tbs)|
|Dried whole thyme||1⁄2 Teaspoon|
|Canned low sodium chicken broth||3 Cup (48 tbs) (Undiluted)|
|Chablis/Other dry white wine||1⁄2 Cup (8 tbs)|
|Balsamic vinegar||1 Tablespoon|
|Elbow macaroni||1⁄2 Cup (8 tbs) (Uncooked)|
|Sliced ripe olives||1⁄4 Cup (4 tbs)|
|Freshly grated parmesan cheese||7 Teaspoon (2 Tablespoons Plus 1 Teaspoon)|
Cut turkey into 1-inch pieces, and sprinkle with pepper.
Coat a large Dutch oven with cooking spray; add olive oil.
Place over medium heat until hot.
Add turkey, and cook until turkey is browned on all sides, stirring frequently.
Drain and pat dry with paper towels.
Wipe drippings from pan with a paper towel.
Coat pan with cooking spray; place over medium-high heat until hot.
Add onion and garlic; saute until tender.
Add turkey, carrot, and next 7 ingredients, stirring well.
Bring to a boil; cover, reduce heat, and simmer 25 minutes or until vegetables are tender.
Add macaroni and olives; cover and cook an additional 10 minutes or until macaroni is tender.
Remove and discard bay leaf.
Ladle stew into individual bowls.
Sprinkle each serving with 1 teaspoon cheese.