Turkey or Chicken-Fusilli Stir-Fry

Submitted by Manda

"A different twist on the usual lo-mein dish. This is a simple recipe that is very healthy and looks quite impressive on a serving platter. I make this often in the summer when I don't want to turn the oven on, which makes my house feel like an inferno! I serve with green salad along-side."

 

• Ready In: 35mins
• Ingredients: 13
• Serves: 4

ingredients

• 8 ounces fusilli
• 1 cup reduced-sodium chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1⁄2 teaspoon ground ginger
• 1 dash black pepper
• 1 lb turkey breast, cutlets or 1 lb boneless skinless chicken breast, cut into thin strips
• 1 medium red bell pepper, cut into thin strips
• 2 -3 cloves garlic, minced
• 1 medium onion, sliced
• 1 (4 ounce) can sliced mushrooms, drained
• 1 (6 ounce) package frozen snow peas, thawed
• 1⁄4 cup sesame seeds, toasted (optional)

directions

1. Cook pasta according to package directions, and drain in colander.
2. Meanwhile, in small bowl, combine broth, soy sauce, cornstarch, ginger, and black pepper.
3. Mix well.
4. Spray wok or large nonstick skillet with cooking spray, and heat over medium-high heat (I sometimes add a little broth to prevent sticking).
5. Add turkey or chicken, bell pepper, garlic, and onion.
6. Cook, stirring, until meat is cooked through and veggies are tender, about 5-7 min.
7. Add mushrooms and snow peas to wok and cook until snow peas are crisp-tender, about 2 minutes.
8. Add broth mixture and bring to boil.
9. Cook stirring frequently until mixture thickens, about 3 minutes.
10. Place pasta on serving platter and top with meat and veggie mixture.
11. Sprinkle sesame seeds on top, if desired.