Italian Turkey Stew

• 3 c. low sodium chicken broth
• 1 c. tomato juice
• 3/4 lb. turkey tenders
• handful cauliflower and broccoli flowerets
• 4 sliced plum tomatoes
• handful mushrooms
• 1 small onion
• 2 c. gnocchi pasta
• 1 garlic clove, mashed
• dried oregano
• handful spinach leaves

1. Bring 3 cups of low-sodium chicken broth and 1 cup of tomato juice to a boil in a large pot.
2. Add 3/4 pound of turkey tenders, cut into 1/2-inch strips and reduce heat to medium.
3. Cover and simmer for 5 minutes.
4. Remove turkey and reserve in a separate bowl.
5. Add handful of cauliflower florets; stir and cover for 5 minutes.
6. Add handful of broccoli flowerets, plum tomatoes, mushrooms, onion, frozen gnocchi pasta, garlic and a couple shakes of dried oregano.
7. Cover and cook 10 minutes, stirring often.

chicken broth, tomato juice, turkey tenders, handful cauliflower, tomatoes, handful mushrooms, onion, gnocchi pasta, garlic, oregano, handful spinach

Taken from www.cookbooks.com/Recipe-Details.aspx?id=723093 (may not work)