Turkey Pasta Toss the Editors of Publications International, Ltd.
Turkey Pasta Toss
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Makes 4 servings
|1||package (12 ounces) tri-color rotini, cooked and drained|
|1||tablespoon butter or margarine|
|1||cup diced carrots|
|2||cups broccoli florets|
|1/2||pound smoked turkey breast, cut into 1/2-inch cubes|
|1/2||cup reduced-fat mayonnaise|
|1/2||cup fat-free sour cream|
|1/2||cup minced green onions|
|1||teaspoon dried oregano leaves|
|1/4||teaspoon black pepper|
|Salt to taste|
- Place rotini in large serving bowl. Set aside.
- Melt butter in large skillet over medium heat. Add carrots and broccoli. Cook and stir 3 to 4 minutes. Add 1/2 cup water. Cover. Reduce heat to low and simmer 5 minutes. Remove vegetables with slotted spoon. Combine pasta and vegetables in large bowl. Toss and set aside.
- Combine turkey and remaining ingredients in medium bowl; mix well. Add to pasta and vegetables. Toss. Cover and refrigerate at least two hours. Serve cold.
|Serving Size:||1/4 of total recipe|
|Saturated Fat||4 g|
|Total Fat||15 g|
|Calories from Fat||36 %|
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