Ingredients
1
package (9 oz) refrigerated fettuccine or linguine
2
tablespoons Italian dressing
1
bag (1 lb) frozen broccoli, carrots and cauliflower, thawed, drained
2
cups cut-up cooked turkey or chicken
2
large tomatoes, seeded, chopped (2 cups)
1
teaspoon salt
1/4
cup freshly grated Parmesan cheese
2
tablespoons chopped fresh parsley
Preparation
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.
