Chicken Broth for sautéing
1 C. Thinly sliced, peeled potatoes
5 oz. Ground Turkey Breast
1/2 C. Diced Onion
1/2 C. Diced Green Bell Pepper
1/2 C. Sliced Carrot
1 Garlic Clove, minced
1 C. Canned Tomatoes, chopped, liquid reserved
1 T. Chopped Parsley
1/4 tsp. Thyme
1/4 tsp. Pepper

In nonstick skillet, heat chicken broth. Add potatoes and turkey. Cook over high heat, stirring constantly, until turkey is cooked through. Transfer to plate and set aside for now. Add chicken broth to pan. Add onion, bell pepper, carrot and garlic and sauté over high heat until tender crisp, about 2-3 minutes. Return meat-potato mixture to the pan. Add remaining ingredients; bring to a boil. Reduce heat to low, cover and let simmer, stirring occasionally, until flavors blend and potatoes are tender, about 10 minutes.