Turkey Pasta Bake
Super yummy and simple recipe to use leftovers from Thanksgiving or you can use chicken, too!
Servings: 8 servings
Calories: 208kcal
Equipment
Ingredients
- 8 oz rotini pasta cooked, drained
- 2 cup turkey cooked, shredded
- 1 cup peas and carrots frozen, or any other mixed vegetable
- 1 cup chicken broth
- ½ cup half and half
- 2 tbsp flour
- ½ tsp garlic powder
- ½ tsp thyme
- ½ tsp oregano
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded cheddar cheese
Instructions
- Preheat oven to 350℉.
- Grease a 9x13 baking pan with nonstick cooking spray.
- Add pasta, turkey, and vegetables, and mix well. Set aside.8 oz rotini pasta, 2 cup turkey, 1 cup peas and carrots
- In a large skillet, combine chicken broth, half and half, flour and spices.1 cup chicken broth, ½ cup half and half, 2 tbsp flour, ½ tsp garlic powder, ½ tsp thyme, ½ tsp oregano, ½ tsp salt, ¼ tsp black pepper
- Cook on medium-high, stirring frequently, until thick and bubbly.
- Heat for 1 minute and remove from heat.
- Pour onto pasta and mix well.
- Sprinkle the top of the mixture with cheddar cheese.½ cup shredded cheddar cheese
- Cover with foil and heat for 20 minutes.
- Remove foil and heat for an additional 5 minutes.
- Serve immediately.
Nutrition
Serving: 1serving | Calories: 208kcal | Carbohydrates: 26g | Protein: 12g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 353mg | Potassium: 191mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1809IU | Vitamin C: 2mg | Calcium: 84mg | Iron: 1mg