rosemary turkey cutlets with zucchini and tomato
rosemary turkey cutlets with zucchini and tomato with fat free reduced sodium chicken broth, cornstarch, ground black pepper, turkey, promise spread stick, onion, zucchini, cherry tomatoes, balsamic vinegar, fresh rosemary
fat free reduced sodium chicken broth, cornstarch, ground black pepper, turkey, promise spread stick, onion, zucchini, cherry tomatoes, balsamic vinegar, fresh rosemary
- 0.5 cup fat free reduced sodium chicken broth
 - 1.0 teaspoon cornstarch
 - 0.2 teaspoon ground black pepper
 - 4.0 turkey
 - 3.0 tablespoon promise spread stick
 - 1.0 onion
 - 2.0 zucchini
 - 2.0 cup cherry tomatoes
 - 1.0 tablespoon balsamic vinegar
 - 1.0 teaspoon fresh rosemary

- in small bowl, combine broth, cornstarch and ground black pepper set aside.
 - in 12 inch nonstick skillet, melt 2 tablespoons promise spread stick over medium high heat and cook turkey, turning once, 6 minutes or until turkey is thoroughly cooked.
 - remove turkey to serving platter keep warm.
 - in same skillet, melt remaining 1 tablespoon spread over medium high heat and cook onion and zucchini, stirring occasionally, 8 minutes or until tender.
 - stir in remaining ingredients and cook 1 minute.
 - stir in broth mixture.
 - bring to a boil over high heat.
 - reduce heat to medium and cook, stirring frequently, 2 minutes or until sauce is thickened.
 - to serve, arrange vegetables over turkey.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 0.5 cup fat free reduced sodium chicken broth
- 1.0 teaspoon cornstarch
- 0.2 teaspoon ground black pepper
- 4.0 turkey
- 3.0 tablespoon promise spread stick
- 1.0 onion
- 2.0 zucchini
- 2.0 cup cherry tomatoes
- 1.0 tablespoon balsamic vinegar
- 1.0 teaspoon fresh rosemary

 ### Assistant: The ingredients you'll need are:
- 0.5 cup fat free reduced sodium chicken broth
- 1.0 teaspoon cornstarch
- 0.2 teaspoon ground black pepper
- 4.0 turkey
- 3.0 tablespoon promise spread stick
- 1.0 onion
- 2.0 zucchini
- 2.0 cup cherry tomatoes
- 1.0 tablespoon balsamic vinegar
- 1.0 teaspoon fresh rosemary


You can follows these steps to make the recipe:
- in small bowl, combine broth, cornstarch and ground black pepper set aside.
- in 12 inch nonstick skillet, melt 2 tablespoons promise spread stick over medium high heat and cook turkey, turning once, 6 minutes or until turkey is thoroughly cooked.
- remove turkey to serving platter keep warm.
- in same skillet, melt remaining 1 tablespoon spread over medium high heat and cook onion and zucchini, stirring occasionally, 8 minutes or until tender.
- stir in remaining ingredients and cook 1 minute.
- stir in broth mixture.
- bring to a boil over high heat.
- reduce heat to medium and cook, stirring frequently, 2 minutes or until sauce is thickened.
- to serve, arrange vegetables over turkey.
- .

