Turkey Primavera

Ingredients

• 8  oz  rotini pasta
• 12  oz  fresh turkey cutlets or tenders
• 1  tablespoon  vegetable oil
• 1  medium  onion, chopped
• 1  clove  garlic, minced
• 1  can (18.5 oz)  College Inn® Turkey Broth
• 4  cups  fresh vegetables (broccoli, carrots, red bell pepper, asparagus, cauliflower)**, bite-size mixed
• 1/2  teaspoon  oregano
• 1-1/2  tablespoons  cornstarch
•  Parmesan cheese

Directions

1. Cook pasta according to package directions; drain and keep warm.
2. Meanwhile, cut turkey into 1-inch strips. Cook turkey in oil until browned and cooked through; remove.
3. In same skillet, cook onion and garlic until softened. Add broth, vegetables and oregano. Bring to a boil; simmer 4 to 5 minutes until vegetables are tender-crisp.
4. Dissolve cornstarch in 2 tablespoons water; stir into vegetable mixture and cook until thickened. Add turkey; heat.
5. Season with salt and pepper. Toss with pasta. Sprinkle with Parmesan cheese.