This was a pretty good meal; but I would definitely add more seasoning next time. I tried to be good and buy low-fat alfredo sauce but the only kind I could find was not very flavorful. So next time I will go for flavor over fat content!
I adapted the amounts a little bit to suit our needs. Otherwise, I pretty much followed the recipe - enjoy the simplicity!
Turkey & Pasta Primavera
slightly adapted from Cook Once, Eat Twice Slow Cooker Recipes
Makes 3-4 servings
1 pound turkey breast tenderloins (or skinless, boneless chicken breast halves)
1 16-ounce package frozen sugar snap stir-fry vegetables (sugar snap peas, carrots, onions, mushrooms)
1 teaspoon dried basil
1 teaspoon dried oregano
8 ounces Alfredo pasta sauce
8 ounces linguine
shredded Parmesan cheese
Cut turkey into bite-sized pieces. In a (roughly) 4-quart slow cooker stir together turkey and frozen vegetables. Sprinkle with dried basil and oregano. Stir in alfredo sauce.
Cover and cook on low-heat setting for 4 to 5 hours or on high-heat setting for 2 to 2 1/2 hours.
Cook pasta according to package directions. Drain and stir pasta into turkey mixture. Sprinkle with Parmesan cheese and serve.