Turkey Primavera Recipes

Steps:

• Cook pasta according to package directions; add broccoli, carrots and red pepper during the last 5 minutes., Meanwhile, in a medium saucepan, stir flour and milk until smooth. Add the cream cheese, onions and seasonings; bring to a boil over medium-low heat. Cook and stir 1-2 minutes. Add turkey and Parmesan cheese; heat through. Drain pasta; toss with cheese sauce.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray.
• Combine turkey, onion, bread crumbs, egg, garlic, oregano, fennel seeds, red pepper flakes, salt, and pepper in a large bowl. Mix well. Shape into golf ball-sized meatballs and place in the prepared baking pan.
• Bake in the preheated oven until no longer pink in the center, about 20 minutes.
• Meanwhile, combine pasta sauce, zucchini, and mushrooms in a small saucepan. Simmer over medium-low heat for 20 minutes. Add up to 1/2 cup water to thin sauce if needed.
• Serve meatballs with sauce.

Steps:

• Cube turkey.
• Combine flour and parsley.
• Add turkey cubes and toss to coat.
• Heat the oil in a skillet and brown the turkey, remove with a slotted spoon and set aside.
• Chop the onion and pepper and combine in the same skillet with the next three ingredients.
• Cook and stir for 3-4 minutes.
• Add the next 8 ingredients and cook and stir until sauce reaches the desired consistency, about 20-25 minutes.
• Meanwhile cook the fettuccine according to the package directions.
• Add the turkey back to the skillet and heat through.
• Remove the bay leaf.
• Drain and rinse the fettuccine.
• Serve the sauce over the pasta.
• Sprinkle with your choice of Italian cheese if desired.

Steps:

• In 12-inch nonstick skillet, melt butter over medium heat. Stir in bell pepper, zucchini and frozen peas; cook 4 to 6 minutes or until crisp-tender. Remove from skillet; set aside.
• In same 12-inch skillet, add hot water, milk, half-and-half and sauce mix (from Chicken Helper™ box); stir to combine. Stir in uncooked pasta (from Chicken Helper™ box) and turkey. Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender and sauce is thick. Stir in vegetables. Heat 1 to 2 minutes or until vegetables are hot. Remove from heat.
• Top with basil.

Steps:

• Cook and drain fettuccine as directed on package.
• Meanwhile, in 10-inch skillet, heat dressing over medium-high heat. Add vegetable mixture; cook, stirring occasionally, until crisp-tender.
• Stir in turkey, tomatoes and salt. Cook about 3 minutes or just until turkey is hot. Spoon turkey mixture over fettuccine. Sprinkle with cheese and parsley.

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
• Place sausage in a large skillet over medium heat and cook until evenly brown; set aside.
• Heat 3 T oil in skillet. Stir in garlic and onion, and cook until tender.
• Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
• Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.

Steps:

• Bring a large pot of lightly salted water to a boil. Place farfalle in pot and cook 8 to 10 minutes, until al dente; drain.
• Place sausage in a large skillet over medium heat and cook until evenly brown; set aside. Heat 1/4 cup oil in skillet. Stir in garlic and onion, and cook until tender. Mix in zucchini, squash, tomatoes, bell pepper and basil. Dissolve bouillon in the mixture. Season with red pepper. Stir in remaining oil. Continue cooking 10 minutes.
• Mix pasta, sausage and cheese into skillet. Continue cooking 5 minutes, or until heated through.