Turkey (Or Chicken) Primavera
- Ready In:
- 55mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 8 ounces uncooked linguine
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 red bell pepper, seeded and chopped
- 2 green onions, chopped
- 2 tablespoons fresh minced garlic (or to taste)
- 2 cups fresh white button mushrooms, sliced (can use more)
- 2 cups small broccoli florets
- 2 cups zucchini, cubed
- 10 ounces alfredo sauce (can use more, bottled or homemade see my Kittencal's Alfredo Sauce)
- 1⁄2 teaspoon dried Italian seasoning (optional or to taste)
- 1⁄4 cup grated parmesan cheese (or to taste)
- 3 cups cooked turkey or 3 cups cooked chicken, diced
- salt and black pepper
directions
- Cook the linguine in a large pot of boiling salted water until al dente; drain place into a large bowl and toss with a little oil or butter to prevent the pasta from sticking together; set aside.
- In a large skillet, heat 2 tablespoons butter and 1 tablespoon oil over medium-high heat.
- Add in fresh mushrooms and cook until all the liquid is released (about 7-8 minutes) leave in the skillet.
- Add in red bell pepper, green onions and garlic; saute for about 2-3 minutes; set aside.
- In a saucepan place the broccoli florets and zucchini; add in about 1-1/2 cups water; bring to a boil, reduce heat cover and simmer for about 2-3 minutes, or until JUST fork-tender; drain well and pat dry slightly with a paper towel.
- In a bowl mix together alfredo sauce with Italian seasoning (if using) add to the mushroom/bell pepper mixture with the broccoli, zucchini and cooked turkey or chicken.
- Add in 1/4 cup Parmesan cheese; toss all ingredients to combine, heat over low heat until heated through.
- Season with salt and pepper to taste.
- Serve over cook pasta and sprinkle with grated Parmesan cheese.
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