From the kitchen of Dreamfields Pasta

Preparation Time: 20 minutes
Cook Time: 10 minutes

Ingredients:

1/2 box Dreamfields Elbows
1 tablespoon canola or vegetable oil
1 cup chopped onion or leek
1 cup chopped carrots
1 cup sliced celery
1 cup chopped bell pepper
2 cups broccoli slaw
2 teaspoons poultry seasoning
6 cups reduced-sodium, fat free chicken broth
3 cups chopped or shredded cooked turkey
Salt
Black pepper

Directions:

1. Cook pasta according to package directions. Drain and return to pan, reserving one cup pasta water.
2. Meanwhile, heat oil in Dutch oven over medium-high heat until hot. Add onion, carrots, celery and bell pepper; cook 2 minutes, stirring occasionally. Add broccoli slaw; continue cooking 1 minute or until vegetables are crisp-tender, stirring frequently. Stir in poultry seasoning. Cook and stir to blend into vegetables.
3. Add chicken broth; bring to boil. Reduce heat; simmer 5 minutes. Stir in turkey; heat through. Add pasta water if more liquid is desired.
4. Divide pasta among 8 bowls. Ladle soup over pasta. Season with salt and pepper, as desired.

Makes 8 servings.

Nutrition information (1/8 of recipe): 301 calories; 25 g protein; 11 g digestible carbohydrates*; 5 g total fat; 1 g saturated fat; 40 mg cholesterol; 498 mg sodium; 6g total dietary fiber.

*If traditional pasta is used in this recipe there is a total of 41 g carbohydrate. For more information go to www.DreamfieldsFoods.com.