Ingredients
2 tablespoons butter2 tablespoons all-purpose flour1/2 teaspoon curry powder1 cup chicken broth1/4 cup 2% milk2 teaspoons canola oil1 small yellow summer squash, sliced1 small zucchini, sliced1/2 small onion, thinly sliced2 cups cubed cooked turkey breast1/2 teaspoon grated lemon zestHot cooked rice3 tablespoons chopped cashews
Preparation
In a small saucepan, melt butter over medium heat. Stir in flour and curry powder until smooth; gradually whisk in broth and milk. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened. Remove from heat.
In a large skillet, heat oil over medium-high heat. Add squash, zucchini and onion; cook and stir until tender. Add turkey, lemon zest and reserved sauce; heat through. Serve with rice; sprinkle with cashews.
