Thursday, August 26, 2010

Turkey and Broccoli Alfredo and Italian Bread Salad

Taken from Dine Without Whine

Makes 4 servings

1 (6-ounce) package fettuccine pasta, uncooked
2 cups frozen chopped broccoli
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup milk
3/4 cup grated Parmesan cheese
3 cups cooked turkey, cubed
1/8 teaspoon pepper

1. Prepare fettuccine according to package directions. Add broccoli in the last 5 minutes of cooking; drain.
2. In a large skillet over medium-high heat, mix soup, milk, cheese, turkey, pepper and fettuccine mixture;
cook until warm, stirring often.

Italian Bread Salad

Makes 10 servings

4 cups Italian breads, toasted and cubed
3 tomatoes, diced and juice reserved
1 red onion, diced
1 3/4 cups fresh basil leaves, chopped
1 cup olive oil
Salt and pepper to taste

1. In a large serving bowl, combine bread cubes, tomatoes and juice, onion and basil. Pour on olive oil and toss to coat. Salt and pepper to taste.

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