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Turkey & Vegetable Alfredo
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Turkey & Vegetable Alfredo

30 Min(s)
30 Min(s) Prep
Healthy Living
Made with whole wheat fettuccine, snow peas and a homemade creamy Alfredo sauce, this dish is a delicious way to use turkey leftovers!
What You Need
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6 servings
Original recipe yields 6 servings
1/2 lb. whole wheat fettuccine, uncooked
1 cup snow peas, trimmed
1 red pepper, cut into thin strips
1-1/3 cups fat-free reduced-sodium chicken broth
4 tsp. flour
1/3 cup PHILADELPHIA 1/3 Less Fat than Cream Cheese
3 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. ground nutmeg
1/8 tsp. ground black pepper
2 cups chopped leftover roasted turkey (white meat only)
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Let's Make It
1
Cook pasta in large saucepan as directed on package, omitting salt and adding vegetables to the boiling water for the last 2 min.
2
Meanwhile, whisk broth and flour in large skillet. Add cream cheese, 2 Tbsp. Parmesan, nutmeg and black pepper; stir. Bring to boil, stirring constantly. Cook and stir on medium heat 2 min. or until thickened. Stir in turkey; cook 2 to 3 min. or until heated through, stirring frequently.
3
Drain pasta; place in large serving bowl. Add turkey mixture; toss to coat. Top with remaining Parmesan.
Kitchen Tips
Tip 1
Substitute
Prepare using leftover roasted chicken.
Nutrition
Calories
270
Calories From Fat
0
% Daily Value*
Total Fat 6g
8%
Saturated Fat 3g
15%
Trans Fat 0g
Cholesterol 45mg
15%
Sodium 250mg
11%
Total Carbohydrates 33g
12%
Dietary Fibers 6g
21%
Sugars 3g
6%
Protein 23g
46%
Vitamin A
15%
Vitamin C
25%
Calcium
10%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
6 servings, about 1-1/2 cups each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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