Left-over Turkey & Veggie Pasta
Here’s what you need
Left over turkey (shredded)
3 tbsp Our Garlic Butter
2c short grain pasta
¼ c Onions (diced)
¼ c Mushrooms (sliced)
8 slices Sweet peppers /Bell peppers
1/8 c Pimento peppers (sliced)
8 – 10 slices Fried plantains
1c Whole milk
1/3 c Evaporated milk
¼ c Cheese (shredded)
1 tsp Black pepper
Salt to taste
Diced tomatoes and chopped parsley to garnish
Let’s make it
- Using a boiling pot, cook pasta according to the instructions on the packaging
- Run cold water through the pasta and set aside
- In a large sauce pan on medium heat, melt garlic butter and sauté onions, mushrooms and pimento for 2 mins
- Add plantains and turkey – allow to cook for 2 mins
- Add whole milk and evaporated milk and stir
- When bubbles form add cheese and mix until melted
- Add pasta and mix well
- Add salt and black pepper to taste
- Serve Hot & Happy!