Recipe Image

Turkey and Pasta Primavera

  • 15 m
  • 2 h 15 m
Diabetic Living Magazine
“Lean turkey and colorful, tasty vegetables star in this easy slow-cooked pasta dish.”


    • 1½ pounds turkey breast tenderloins or skinless, boneless chicken breast halves, cut into 1-inch pieces
    • 1 (16 ounce) package frozen loose-pack stir-fry vegetables (sugar snap peas, carrots, onions, and mushrooms)
    • 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


  • 1 In a 3- ½- to 5-quart slow cooker, combine turkey and frozen vegetables. Sprinkle with basil. Stir in Alfredo sauce.
  • 2 Cover and cook on low-heat setting for 4 hours or on high-heat setting for 2 hours.
  • 3 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.
ALL RIGHTS RESERVED © 2019 Printed From 10/15/2019