INGREDIENTS
1
package (12 ounces) tri-color rotini, cooked and drained
1
tablespoon butter or margarine
1
cup diced carrots
2
cups broccoli florets
1/2
cup water
1/2
pound smoked turkey breast, cut into 1/2-inch cubes
1/2
cup reduced-fat mayonnaise
1/2
cup fat-free sour cream
1/2
cup minced green onions
1
teaspoon dried oregano leaves
1/4
teaspoon black pepper
Salt to taste
PREPARATION:
- Place rotini in large serving bowl. Set aside.
- Melt butter in large skillet over medium heat. Add carrots and broccoli. Cook and stir 3 to 4 minutes. Add 1/2 cup water. Cover. Reduce heat to low and simmer 5 minutes. Remove vegetables with slotted spoon. Combine pasta and vegetables in large bowl. Toss and set aside.
- Combine turkey and remaining ingredients in medium bowl; mix well. Add to pasta and vegetables. Toss. Cover and refrigerate at least two hours. Serve cold.
This recipe appears in:
Turkey
NUTRITIONAL INFORMATION:
Serving Size:
1/4 of total recipe
Sodium
826 mg
Protein
18 g
Calories
370
Fiber
4 g
Carbohydrate
40 g
Cholesterol
28 mg
Saturated Fat
4 g
Total Fat
15 g
Calories from Fat
36 %
DIETARY EXCHANGE:
Fat
1-1/2
Meat
2
Vegetable
2
Starch
2
