Turkey Noodle Stew

Yield: 6 servings

Ingredients

2 Turkey breast tenderloins, cut into 1/4-inch strips

1 medium onion, chopped

1 tablespoon vegetable oil

1 can (14.5 oz.) chicken broth

1 can (10.75 oz.) condensed cream of celery soup, undiluted

2 cups frozen mixed vegetables

1 teaspoon lemon pepper seasoning

3 cups uncooked extra wide egg noodles

Directions:

In a large skillet, cook turkey and onion in oil until turkey is no longer pink; drain. Combine the broth, soup, vegetables and lemon pepper seasoning. Add to the skillet; bring to a boil. Stir in noodles. Reduce heat; cover and simmer for 10 minutes or until noodles and vegetables are tender.

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