Turkey Garden Medley

• 1 pound boneless skinless turkey breasts, cut into strips
• 1 garlic clove, minced
• 1/4 cup butter, divided
• 1 small yellow squash, julienned
• 1 small zucchini, julienned
• 1/2 cup each julienned green and sweet red pepper
• 1/4 cup thinly sliced onion
• 2 tablespoons all-purpose flour
• 1/2 teaspoon salt-free seasoning blend
• 1/4 teaspoon pepper
• 3/4 cup low-sodium chicken broth
• 1/2 cup evaporated skim milk
• 8 ounces angel hair pasta, cooked and drained
• 2 tablespoons shredded Parmesan cheese

1. In a large skillet over medium-high heat, saute turkey and garlic in 2 tablespoons butter for 10-12 minutes or until turkey juices run clear. Add vegetable; cook until crisp-tender; set aside.
2. In a small saucepan, melt remaining butter. Add flour, seasoning blend and pepper; stir to form a smooth paste. Gradually add broth, stirring constantly. Bring to a boil; cook for 2 minutes or until thickened. Stir in cream and heat through.
3. Pour over turkey and vegetables; stir until well mixed. Place pasta in a greased 2-qt. baking dish. Pour turkey mixture over top. Sprinkle with Parmesan cheese.
4. Cover and bake at 350u0b0 for 20 minutes; uncover and bake 10 minutes longer.

turkey breasts, garlic, butter, yellow squash, zucchini, sweet red pepper, onion, flour, salt, pepper, chicken broth, milk, hair pasta, parmesan cheese

Taken from www.tasteofhome.com/recipes/turkey-garden-medley/ (may not work)