YIELD Makes 6 (1-cup) servings
This skillet dish is rich in calcium.
INGREDIENTS
1 tablespoon olive oil 1 pound turkey breast cutlets, cut into 1/2-inch pieces 2 spicy chicken or turkey sausages (about 3 ounces each), sliced 1/2 inch thick 1 cup diced green bell pepper 1/2 cup sliced mushrooms 1/2 cup diced onion 1 jalapeño pepper,* seeded and minced (optional) 1/2 cup fat-free reduced-sodium chicken broth or water 1 can (about 14-1/2 ounces) no-salt-added diced tomatoes, undrained 1 teaspoon Italian seasoning 1/4 teaspoon black pepper 1/2 teaspoon paprika 1 cup cooked yolk-free egg noodles 6 tablespoons grated Parmesan cheese 2 tablespoons coarse bread crumbs *Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.PREPARATION:
- Preheat oven to 350°F. Heat oil in large nonstick skillet. Add turkey and sausages; cook and stir over medium heat 2 minutes. Add bell pepper, mushrooms, onion and jalapeño pepper, if desired; cook and stir 5 minutes. Add chicken broth; cook 1 minute, scraping up any browned bits from bottom of skillet. Add tomatoes with juice, seasonings and noodles.
- Spoon turkey mixture into shallow 10-inch round casserole. Sprinkle with cheese and bread crumbs. Bake 15 to 20 minutes or until mixture is hot and bread crumbs are brown. Garnish as desired.