Southwest Fusilli With Leftover Turkey |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I made this up when I had too much leftover turkey in the freezer and have loved it ever since. Sometimes I add kale or spinach but not often but it is good that way. This is also really good as a cold salad the next day too. Ingredients:
1/2 a bag fusilli, cooked (use a 16 ounce bag) |
1 green pepper, sliced thin |
1 red pepper, sliced thin |
1 chopped onion |
1 minced garlic clove |
3/4 cup fresh mushrooms, sliced |
1 cup chopped spinach (optional) or 1 cup kale (optional) |
2 tablespoons olive oil |
1 cup salsa |
1 cup tomato (whole or chopped) |
1 teaspoon italian seasoning (or oregano or basil) |
1/3 cup grated parmesan cheese |
2 cups leftover turkey, in small pieces |
salt and pepper |
Directions:
1. Sauté peppers, mushrooms, garlic and onion in olive oil until tender, about 10 min on medium heat.
2. If adding greens add and cover for 5 min more.
3. Add salsa, tomatoes and Italian seasoning, mix well, add turkey, salt and pepper and stir until warm.
4. Mix with pasta and Parmesan and serve with extra cheese if you wish.
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