Turkey Primavera

Pasta combined with prepared alfredo sauce, turkey and vegetables.

Ingredients

• 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

Directions

1. Cook linguine according to package directions. Rinse, drain and keep warm.

2. Heat olive oil in large skillet over medium-high heat. Add red bell pepper, green onions and garlic; saute 2 minutes. Stir in mushrooms and continue cooking 2 minutes longer; set aside.

3. 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.

4. 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.