Update my dinner status, I'm making this tonight.
Servings: 3 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
Heat a large nonstick pan until it is very hot. Reduce heat to medium-high and add 2 teaspoons of the oil and the onion. Saute the onion until it softens and begins to brown. Add garlic to onion as it cooks. Add red peppers to the onion as it cooks, then cook a few minutes longer. When pepper begins to soften add the wine; reduce heat and continue cooking until the peppers are soft, a few minutes In a bowl large enough to hold all the ingredients, whisk the remaining 2 teaspoons oil with the vinegar, cumin and red pepper flakes. Stir the corn into the onion mixture and cook a couple of minutes to heat through. Add turkey pieces to the bowl with the cooked vegetables and black beans. Stir in warm, drained pasta. Serve warm. Per serving: calories 563; fat 12g; cholesterol 36mg; sodium 623mg; carbohydrate 82g; protein 36g Diabetic exchanges: 1/4 fruit; 2 vegetable, 4-1/2 bread, 2 lean meat, 3/4 fat. Not recommended for diabetics because of wine. Source: Detroil Free Press Posted to MC-Recipe Digest V1 #600 by Nancy Berry on May 06, 1997
