The whole family will love this easy, light and tasty bow tie pasta toss with tender chunks cooked turkey, bell pepper, Italian seasonings, reduced-fat cheddar cheese and a garnish of fresh basil chiffonade. A terrific use for leftover holiday turkey!

Bow Tie Turkey Confetti

6 ounces bow tie pasta

1/2 cup sun-dried tomatoes, snipped into bits
1/4 cup boiling water
1 tablespoon canola oil
1 1/2 cups cooked turkey chunks
1/4 teaspoon ground black pepper

2 cloves garlic, chopped fine
1/2 of a medium green bell pepper, chopped
1 teaspoon Italian seasoning
1 cup turkey or chicken broth
2 teaspoons cornstarch
2 tablespoons cold water
1/2 cup fresh basil, cut into thin strips
1 1/2 cups grated Cabot 50% Light Cheddar cheese

1. Cook pasta according to directions on package, approximately 10 to 12 minutes.
2. Cover sun-dried tomatoes with boiling water to rehydrate.
3. Heat skillet and sauté garlic and green pepper with 1 tablespoon of oil until slightly softened. Add sundried tomatoes, herbs and turkey or chicken broth and heat to boiling.
4. Dissolve cornstarch in cold water. Add slowly to boiling broth mixture, stirring briskly to slightly thicken. Stir in turkey, cheese and basil; heat gently until cheese is melted.
5. Place drained bow ties into a pasta bowl. Pour turkey-cheese mixture over. Stir and serve. Garnish with fresh basil.

Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 318; Fat: 10; Saturated Fat: 3 g; Cholesterol: 30 mg; Sodium: 583 mg; Calcium: 30% Daily Value; Protein: 20 g; Carbohydrates: 38 g

Adapted from an original recipe created by Cabot Creamery using chicken breast.

Recipe and photograph provided courtesy of The National Dairy Council.