| 1 | package (9 oz) refrigerated fettuccine or linguine |
| 2 | tablespoons Italian dressing |
| 1 | bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained |
| 2 | cups cut-up cooked turkey or chicken |
| 2 | large tomatoes, seeded, chopped (2 cups) |
| 1 | teaspoon salt |
| 1/4 | cup freshly grated Parmesan cheese |
| 2 | tablespoons chopped fresh parsley |
Serve with...
Classic Strawberry Shortcakes
Total Time:
35 min
| 1. | Cook and drain fettuccine as directed on package. |
| 2. | Meanwhile, in 10-inch skillet, heat dressing over medium-high heat. Add vegetable mixture; cook, stirring occasionally, until crisp-tender. |
| 3. | Stir in turkey, tomatoes and salt. Cook about 3 minutes or just until turkey is hot. Spoon turkey mixture over fettuccine. Sprinkle with cheese and parsley. |
| No change. |
|
| To quickly thaw the frozen vegetables, place them in a colander and run cool water over them. Be sure to drain them thoroughly. |
|
| Complete this easy meal with crusty breadsticks brushed with olive oil, a large leafy green salad and, for dessert, a bowl of fresh berries. |
Nutrition Information:
400 ( 110); 12g ( 3g, 0g); 65mg; 980mg; 44g ( 6g, 5g); 33g 80%; 45%; 15%; 20% 2 ; 0 ; 2 ; 3 1/2 2 1/2