1½ teaspoons dried basil, oregano, or Italian seasoning, crushed
1 (10 ounce) container refrigerated light Alfredo pasta sauce
8 ounces dried linguine or spaghetti, broken
¼ cup shredded Parmesan cheese
In a 3- ½- to 5-quart slow cooker, combine turkey and frozen vegetables. Sprinkle with basil. Stir in Alfredo sauce.
Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
Cook pasta according to package directions; drain. Stir pasta into mixture in slow cooker. Sprinkle individual servings with Parmesan cheese.
Tip: For easy cleanup, line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.