A sprinkling of Parmesan cheese brings a tantalizing accent to creamy blend of turkey, pasta, and veggies.
Ingredients
- 2 pounds turkey breast tenderloins or skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1 (16-ounce) package frozen loose-pack stir-fry vegetables (sugar snap peas, carrots, onions, and mushrooms)
- 2 tbsp dried basil, oregano, or Italian seasoning, crushed
- 1 (16-ounce) jar Alfredo pasta sauce
- 12 ounce dried linguine or spaghetti, broken
- Shredded Parmesan cheese (optional)
How to Make It
- In a 4½ to 6 quart slow cooker, combine turkey and frozen vegetables. Sprinkle with dried herb. Stir in Alfredo sauce.
- Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2½ hours.
- Cook pasta according to package directions; drain. Stir pasta into mixture in slow cooker. If desired, sprinkle individual servings with Parmesan cheese.
| Nutrition Facts |
Serving Size 1 |
Nutritional Value Per Serving | Calories 488 kcal Calories from Fat: 171 kcal |
|
% Daily Value*
|
| Total Fat 19 g 54% |
Trans Fat 0.0 g |
Cholesterol 99 mg 33% |
Sodium 267 mg 4% |
carbohydrates 39 g 30% |
Dietary Fiber 3 g 8% |
Protein 37 g 74% |
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years. |
