In a large non-stick skillet, saute the celery, mushrooms, onion and pepper in butter until tender.
Combine flour and chicken broth until smooth; stir into vegetable mixture and then stir in the milk.
Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the peas, turkey and salt; heat through.
Serve with the hot cooked rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (516g)|
|Recipe Makes: 4|
|Calories from Fat: 77 (18%)|
|Amt Per Serving||% DV|
|Total Fat 8.5g||11 %|
|Saturated Fat 4.2g||21 %|
|Monounsaturated Fat 2.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 64.5mg||20 %|
|Sodium 1361.1mg||47 %|
|Potassium 981.3mg||26 %|
|Total Carbohydrate 56g||16 %|
|Dietary Fiber 4.2g||17 %|
|Sugars, other 51.8g|
|Protein 30.6g||44 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 424
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.