1. Heat Dutch oven over medium-high warmth. Coat with cooking spray. Add onion and carrots. Spray greens with cooking spray. Cook 2 minutes, stirring incessantly. Add mushrooms. Cook 2 minutes extra. Add garlic. Cook and stir 30 seconds. Add broth. Bring to a boil.
2. Add pasta, thyme, poultry seasoning, and pepper flakes. Bring again to a boil. Reduce warmth. Cover. Simmer eight minutes, or till pasta is tender.
three. Remove from warmth. Add turkey, margarine, parsley, and salt. Cover. Let stand 5 minutes earlier than serving.
Calories: 163 energy, Carbohydrates: 14 g, Protein: 19 g, Fat: three g, Saturated Fat: 1 g, Cholesterol: 40 mg, Sodium: 291 mg, Fiber: 2 g
Exchanges per serving: 1 Bread/Starch, 2 Meat.
Copyright Diabetic Cooking.