When I make pasta I always need a protein and veggie in it. I can’t handle eating the carbs alone it just feels like something is missing. And I love, love, love Alfredo Sauce and think it is the best pasta sauce out there! Anyhow, here is a fast and easy recipe that you can make in less than 30 minutes tops.

Gluten Free Turkey Alfredo with Veggies

Ingredients

• 1 lb. Boneless Turkey Breast Tenderloins, cubed
• 1 jar Classico Creamy Alfredo Sauce
• 2 Tbsp Olive oil
• 1 small onion, diced
• 1 teaspoon garlic, minced
• 1 teaspoon oregano
• 2 4-oz cans of organic sliced mushrooms
• 1 pkg Gluten Free Barilla Rotini
• Salt, to season water
• 3 cups frozen vegetables
• Parmesan cheese, to garnish

Instructions

1. Bring water to boil in a large pot seasoned with salt. Pour in pasta into pot and allow to cook for 10 minutes.
2. Add cooking oil to a large sautéing pan and heat with olive oil. Sauté garlic, onions, mushrooms and oregano until onions are soft and translucent. Add turkey and frozen vegetables and cook for another 5-7 minutes until Turkey is cooked through.
3. When Pasta is done, drain and set aside.
4. Pour alfredo sauce into pan with Turkey Veggie mixture. Mix and allow to simmer until sauce is heated through and veggies are no longer frozen.
5. Place Turkey/sauce mixture with pasta in a large pasta bowl topped with Parmesan cheese.