Turkey and Zoodles

Directions

1. Wash hands with soap and water.

2. Rinse fresh produce.

3. Trim and spiralize or julienne the zucchini; set aside.

4. Place a large skillet over medium-low heat. Once hot, add almonds and cook for 3 minutes or until lightly toasted; remove from skillet and set aside.

5. Return skillet to stove over medium heat and add oil. Once hot, add onion and cook for 5 minutes or until soft. Add garlic and cook for 1 minute. Add bell pepper and turkey and cook for 5 minutes.

6. Add Italian seasoning, red pepper flakes and zucchini noodles. Toss noodles and turkey with tongs and cook for 3 minutes, ensuring leftover turkey has reached a temperature of 165 degrees Fahrenheit as verified by an instant-read thermometer.

7. Add chicken broth and lemon juice and cook for 3 minutes or until zucchini noodles are al dente. Do not overcook zoodles or they will become mushy. Season with salt and pepper, garnish with almonds and serve.

Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!