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1 tablespoon vegetable oil
1 pound turkey breast tenderloin, cut into 1 inch pieces
1 cup sliced leeks
1 clove garlic, finely chopped
1/4 cup chopped fresh dill weed
1/2 teaspoon salt
1 cup chicken broth
3/4 pound small red potatoes, cut into 1 inch pieces
2 cups half and half
1 cup julienne strips zucchini
1/2 cup fresh or frozen whole kernel corn


Heat oil in 3-quart saucepan over medium-high heat. Cook turkey, leeks and garlic in oil 10 to 12 minutes, stirring occasionally, until turkey is no longer pink in center.

Stir in dill weed, salt, pepper, broth and potatoes; reduce heat to low. Simmer uncovered 15 to 20 minutes or until potatoes are tender. Stir in remaining ingredients. Cook uncovered about 5 minutes or until hot.

Betty's Tip
Cut out about 9 grams of fat per serving by substituting fat-free half-and-half or a low-fat liquid nondairy cream for the regular half-and-half.


From "Betty Crocker Best Chicken Cookbook." Text Copyright 1999 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.