A deliciously easy meal in one made with leftover cooked turkey combined with fresh vegetables, pasta and ready-to-use Alfredo sauce.
8 ounces uncooked linguine
2 tablespoons olive oil
1 cup chopped red bell peppers
1/3 cup sliced green onions
2 cloves garlic, minced
1 cup sliced fresh mushrooms
2 cups broccoli florets
1 1/2 cups chopped zucchini
10 ounces prepared Alfredo sauce
1 cup milk
1/2 teaspoon dried Italian seasoning
2 1/2 cups chopped leftover cooked Butterball® Turkey, chopped
- Cook linguine according to package directions. Rinse, drain and keep warm.
- Heat olive oil in large skillet over medium-high heat. Add red bell pepper, green onions and garlic; sauté 2 minutes. Stir in mushrooms and continue cooking 2 minutes longer; set aside.
- Meanwhile, place broccoli and squash in 3-quart saucepan. Add 1 1/2 cups water. Bring to a boil. Reduce heat; cover and simmer 3 minutes or until vegetables are crisp-tender. Drain.
- Combine Alfredo sauce, milk and Italian seasoning in medium bowl. Add to skillet mixture. Stir in cooked broccoli, squash, and turkey. Heat over medium heat, stirring frequently, until heated through. Serve over cooked linguine.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories 600; Fat 24g; Cholesterol 100; Protein 40g; Saturated Fat 7g; Trans Fat 0g; Sodium 561mg; Carbohydrates 55g; Sugar 8g; Iron 0%; Fiber 0%; Calcium 0%.
Recipe and photograph courtesy of Butterball, LLC.