Boil 12 oz bow-ties (farfalle) as pkg directs, stirring in a 6-oz bag baby spinach just before pasta will be done. Meanwhile heat 11⁄2 cups marinara sauce, 2 Tbsp balsamic vinegar and a 24-oz pkg appetizer-size cooked turkey meatballs in a medium saucepan over medium heat, stirring occasionally, until hot. Toss with drained pasta and spinach and 1 cup diced fresh mozzarella.
Cal 821 Pro 52 Car 84 Fiber 9
Fat 28 (saturated fat) 9 Chol 152
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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