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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a fast, easy and satisfying recipe that uses a wide array of vegetables and leftover turkey. My kids will eat vegetables when they're in a sauce, so I'm always on the lookout for a new way to serve them. Ingredients:
8 ounces fettuccine or spaghetti |
1 cup broccoli florets |
1 cup julienned carrots |
1/2 cup chopped sweet red pepper |
2 tablespoons king arthur unbleached all-purpose flour |
1-3/4 cups milk |
1 package (8 ounces) cream cheese, cubed |
1/2 cup chopped green onions |
3/4 teaspoon italian seasoning |
1/4 teaspoon garlic powder |
1/8 teaspoon pepper |
1/2 teaspoon salt, optional |
2 cups julienned cooked turkey |
1/2 cup grated parmesan cheese |
Directions:
1. Cook pasta according to package directions; add broccoli, carrots and red pepper during the last 5 minutes.
2. Meanwhile, in a medium saucepan, stir flour and milk until smooth. Add the cream cheese, onions and seasonings; bring to a boil over medium-low heat. Cook and stir 1-2 minutes. Add turkey and Parmesan cheese; heat through. Drain pasta; toss with cheese sauce. Yield: 6 servings.
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