Cooking Directions

• Stir the cornstarch and 1/4 cup broth in a small bowl until the mixture is smooth.
• Heat the remaining broth, garlic powder, broccoli, carrots, pepper and onion in a 3-quart saucepan over medium heat to a boil. Reduce the heat to low.  Cover and cook for 5 minutes or until the vegetables are tender-crisp.
• Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Stir in the turkey and cook until the mixture is hot and bubbling.  Add the spaghetti and cheese and toss to coat.

Ingredients

• 2 tablespoons cornstarch
• 1.75 cups Swanson® Chicken Broth
• 0.25 teaspoon garlic powder or 1 clove garlic, minced
• 2 cups broccoli florets
• 2 medium carrot, sliced (about 1 cup)
• 0.5 cup green pepper or red bell pepper, cut into 2-inch long strips
• 1 small onion, chopped (about 1/4 cup)
• 2 cups cubed cooked turkey or chicken
• 8 ounces (1/2 of a 1-pound package) spaghetti, cooked without salt and drained (about 4 cups)
• 2 tablespoons grated Parmesan cheese