Creamy Broccoli, Tortellini and Turkey

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Nutrition Facts Servings Per Recipe 6

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• Amount Per Serving
• Calories 284
• Protein(gm)27
• Carbohydrate(gm)21
• Fat, total(gm)10
• Cholesterol(mg)72
• Saturated fat(gm)5
• Dietary Fiber, total(gm)2
• Sugar, total(gm)5
• Vitamin A(IU)437
• Vitamin C(mg)21
• Thiamin(mg)0
• Riboflavin(mg)0
• Niacin(mg)1
• Pyridoxine (Vit. B6)(mg)0
• Folate(µg)40
• Cobalamin (Vit. B12)(µg)0
• Sodium(mg)602
• Potassium(mg)145
• Calcium(DV %)172
• Iron(DV %)1

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Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 pound uncooked ground turkey breast
• Nonstick cooking spray
• 1 1/2 cups reduced-sodium chicken broth
• 1 12 ounce package frozen broccoli florets
• 1 9 ounce package refrigerated three-cheese tortellini
• 1 10 ounce carton Italian cheese & herb cream cheese for cooking
• 2 tablespoons grated Parmesan cheese

Make It 1. In a large nonstick skillet, cook turkey over medium heat until meat is brown, stirring to break up turkey as it cooks. Drain off any fat.
2. Lightly coat a 3-1/2- or 4-quart slow cooker with cooking spray. Transfer cooked turkey to the prepared cooker. Stir in broth and cream cheese for cooking until combined. Add broccoli and uncooked tortellini and stir until well combined.
3. Cover and cook on low-heat setting for 4 hours. Remove liner from cooker; stir and let stand 10 minutes. Top each serving with cheese.