5 Spice Turkey Noodle Bowls
| Makes 6 servings | Prep time 10 minutes | Total time Under 30 minutes |
Nutritional Information
| Calories | 270 | Fat | 4.5g |
| Protein | 28g | Cholesterol | 45mg |
| Carbohydrates | 30g | Sodium | 500mg |
| Saturated Fat | 1g |
Ingredients
2 teaspoons extra virgin olive oil, divided
1 package JENNIE-O TURKEY STORE® Extra Lean Ground Turkey Breast
2 teaspoons Chinese Five Spice Powder, divided
8 ounces fresh button or shitake mushrooms, thinly sliced
1 teaspoon fresh garlic, minced
1 (32 ounce) package reduced sodium and fat free chicken broth
2 tablespoons sweet chili sauce
8 ounces whole wheat udon noodles or whole wheat spaghetti
1/2 cup fresh green onions, thinly sliced
Directions
In a large saucepan, heat 1 teaspoon extra virgin olive oil over medium-high heat. Add extra lean ground turkey breast and cook the turkey as specified on the package. Always cook to well done, 165°F as measured by a meat thermometer. Stir 1 teaspoon of the Chinese Five Spice Powder into the turkey. Remove turkey from the pan and set aside. In the same saucepan, add the remaining 1 teaspoon olive oil. Add the mushrooms and cook until softened and the liquid has evaporated. Add garlic and remaining 1 teaspoon Chinese Five Spice Powder. Cook and stir for 1-2 minutes or until garlic is softened and the spices are fragrant. Add chicken broth, cooked turkey, and sweet chili sauce to the saucepan. Cook over medium heat until warmed through, about 10 minutes. Meanwhile, prepare noodles or spaghetti according to package directions, omitting any salt and oil. To serve, place 3/4 cup of noodles into each of 6 bowls. Ladle 1 cup of soup into each bowl and sprinkle with green onion slices.
