teaspoons extra virgin olive oil, divided
(16-ounce) package JENNIE-O® Extra Lean Ground Turkey Breast
teaspoons Chinese five spice powder, divided
ounces fresh button or shitake mushrooms, thinly sliced
teaspoon minced fresh garlic
(32-ounce) package reduced-sodium and fat-free chicken broth
tablespoons sweet chili sauce
ounces whole wheat udon noodles or whole wheat spaghetti
cup thinly sliced green onions
Spray a skillet with nonstick cooking spray. Preheat skillet over medium-high heat.
Add ground turkey to hot skillet. Stir to crumble, approximately 14 to 16 minutes. Always cook to well-done, 165°F as measured by a meat thermometer.
Add to turkey 1 teaspoon Chinese five spice powder; stir. Remove turkey from pan and set aside.
In same skillet, add remaining oil. Add mushrooms and cook until softened and the liquid has evaporated. Add garlic and remaining Chinese five spice powder.
Cook and stir 1 to 2 minutes or until garlic is softened and spices are fragrant. Add chicken broth, turkey and sweet chili sauce. Cook over medium heat until warmed through.
Meanwhile, prepare noodles or spaghetti according to package. To serve, place 3/4 cup of noodles into 6 bowls. Ladle 1 cup of soup into each bowl and sprinkle with green onion slices.