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Rustic Turkey And Macaroni Stew

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Ingredients
  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
  Bay leaf 1
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Stewed
Ingredient: 
Turkey

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