Turkey and Pasta Teriyaki

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Mueller's Vermicelli
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Prep Time: 5 min
Cook Time: 16 min
Serves: 4

Ingredients

  • 16 oz Mueller's Vermicelli
  • 1/4 cup vegetable oil
  • 1 lb boneless, skinless turkey tenders, cut into thin strips about 2 x 1/4-inches
  • 1 pkg (16 oz) frozen stir-fry vegetable medley with broccoli, snap peas and water chestnuts
  • 1 cup bottled teriyaki sauce
  • 3 cups water
  • Salt and pepper to taste

Directions

  1. Heat oil in a Dutch oven or large saucepan over medium-high heat. Add turkey and cook, stirring frequently, 2 minutes.
  2. Add frozen vegetables and cook, stirring frequently, 2 minutes.
  3. Break uncooked pasta into 2 to 3–inch segments. Stir the pasta pieces into the turkey and vegetables. Cook, stirring frequently, 2 minutes.
  4. Add teriyaki sauce and water. Season with salt and pepper. Cover, reduce heat to low and cook 10 minutes or until pasta is cooked, stirring occasionally.
  5. If desired, substitute 1 pound boneless, skinless chicken or boneless pork loin for turkey.
  6. Add 1/2 teaspoon garlic powder, if desired.

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