Ingredients:
1 lb ground turkey
2 cup chopped onion, divided
1 cup seasoned bread crumbs
2 tsp minced garlic, divided
1/2 tsp italian seasoning
nonstick cooking spray
1 cup chopped celery
2 tsp olive oil
29 oz nonfat chicken broth
29 oz chopped tomatoes, drained
8 oz chickpeas, canned
8 oz cut green beans, drained
1 tsp sage leaves
1 tsp basil
1 tsp parsley
1 cup uncooked rotini pasta
Instructions:
1. Preheat oven to 400°F. In medium bowl, combine turkey, 1 cup onion, the
bread crumbs, 1 teaspoon garlic and Italian seasoning. Shape mixture into
36 meatballs. Place meatballs on 10-by-15-by-1-inch baking pan sprayed with
nonstick cooking spray. Bake 20 to 25 minutes, or until meatballs are
brown on the outside and no longer pink in center.
2. In large saucepan, over medium-high heat, sauté remaining onion and
garlic with the celery in olive oil for 5 to 7 minutes, or until limp. Add
chicken broth, tomatoes, chickpeas, green beans, sage, basil and parsley.
3. Increase heat and bring mixture to boil; add rotini. Reduce heat, cover
and simmer 15 to 20 minutes, or until pasta is al dente. Add meatballs and
simmer 5 to 10 minutes, or until mixture is heated through.
Makes 6 servings. Preparation time: About 15 minutes. Cooking time: About
45 to 60 minutes.
Per serving: About 413 cal, 30 g pro, 40 g car, 14 g fat, 31% cal from fat,
66 mg cholesterol, 767 mg sod, 1 g fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
Servings: 6
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