I have not been feeling well the last week. I have head congestion that just won’t seem to go away. But no matter how I feel, I am still at it in the kitchen making dinner for everyone, EVERY.SINGLE.NIGHT.
Last night I decided that I was going to use up the last of the Thanksgiving turkey leftovers and thought a pasta dinner would be the way to go.
Don’t get me wrong, I LOVE turkey leftovers… but after a week of eating Turkey for dinner — I am kinda done and would like something else regardless of how creative I can get.
Making a dinner that only requires one-pot makes for easy clean up! And not to mention a simple dinner prep.
One-pot Gluten Free Turkey Alfredo
- 2 Tablespoons olive oil
- 9 ounce mushrooms, sliced
- 1 tablespoon garlic cloves, minced
- 1 lb leftover cooked turkey, cubed
- 3 cups chicken or turkey broth
- 2 cups heavy cream
- 12 oz box uncooked gluten free Rotini pasta
- 2 cups grated Parmesan Cheese
In a large pot, heat the oil and sauté the garlic and mushrooms.
Add turkey, broth, cream, and pasta, stir then bring to a boil.
Cover and reduce the heat to a simmer for 30-35 minutes.
Turn off heat and stir in Parmesan Cheese.