Ingredients
1
tablespoon butter or margarine
1
cup sliced celery (2 medium stalks)
2
tablespoons all-purpose flour
1/8
teaspoon pepper
1
can (14 oz) fat-free chicken broth with 33% less sodium
3
cups frozen potatoes O’Brien with onions and peppers (from 28-oz bag)
6
oz smoked turkey breast, cut into cubes (1 1/3 cups)
1
cup frozen sweet peas (from 1-lb bag)
2
cups fat-free (skim) milk
1/4
cup chopped fresh parsley
Preparation
In 3-quart saucepan, melt butter over medium heat. Add celery; cook 2 to 3 minutes, stirring frequently, until crisp-tender.
Stir in flour and pepper until well blended. Increase heat to medium-high; gradually stir in broth, cooking and stirring until bubbly and thickened.
Stir in potatoes, turkey breast, peas and milk. Heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, stirring occasionally, until potatoes are tender. During last 2 minutes of cooking time, stir in parsley.
