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Peppy Pesto Toss
Peppy Pesto Toss
Prep and Cook Time 20 minutes
YIELD Makes 4 servings
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INGREDIENTS
| 8 | ounces uncooked ziti or mostaccioli |
| 1 | package (16 ounces) frozen bell pepper and onion strips, thawed |
| 1/2 | pound deli turkey breast or smoked turkey breast, cut 1/2 inch thick |
| 1 | cup half-and-half |
| 1/2 | cup prepared pesto |
| 1/4 | cup grated Parmesan or Asiago cheese |
PREPARATION:
- Cook pasta according to package directions.
- Add pepper and onion mixture to pasta water during last 2 minutes of cooking. Meanwhile, cut turkey into 1/2-inch cubes.
- Drain pasta and vegetables in colander.
- Combine half-and-half, pesto sauce and turkey in saucepan used to prepare pasta. Cook 2 minutes or until heated through.
- Return pasta and vegetables to saucepan and toss well to coat. Sprinkle with grated cheese. Serve immediately.
This recipe appears in: Pasta
NUTRITIONAL INFORMATION:
| Sodium | 1040 mg |
| Protein | 28 g |
| Fiber | 2 g |
| Carbohydrate | 60 g |
| Cholesterol | 75 mg |
| Total Fat | 26 g |
| Calories | 581 |
DIETARY EXCHANGE:
| Meat | 2 |
| Vegetable | 3 |
| Starch | 3 |
| Fat | 4 |
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