Poultry Pasta Primavera

This is an excellent recipe for using up any cooked chicken or turkey you might have leftover.

In a large pot, boil the following for 5 minutes:

• angel hair pasta (8 oz)
• 2 C of broccoli florets
• 1 C of julienned carrots
• 1/2 cup chopped bell pepper (I used green but red would have added more color, especially since I also used a white carrot)
• 1 sweet onion (chopped)

Drain, then return to pot.

In a large fry pan, saute’ in a little oil:

• 1 clove minced garlic
• 1 t dried parsley (or 1 T fresh like I did)
• 1/2 t each of dried basil and oregano.

Then, add 2 T flour and 1 C milk–slowly, stir until thickened.

Add 1 C chopped chicken, turkey or rabbit (I used a can of chicken); heat through.

Then add 1/2 C yogurt cheese (you can make this yourself by draining plain yogurt in cheesecloth for 1 or so hours. I actually used some ricotta that I had leftover) and 1/4 C freshly grated parmesan, and heat until melty and yummy but not boiling.

The verdict: OK so the pictures aren’t particularly flattering, but believe me this was very tasty. DH and I couldn’t believe it is only 300 calories per serving (this makes 4 servings). Very rich.

This post linked to the Thanksgiving Leftovers Carnival

You may also like:

1. Pumpkin Sausage Pasta
2. Shiitake Mushroom Pasta
3. Chicken Vegetable Soup
4. Lemon Asparagus Pasta
5. Fresh Tomato and Basil Pasta