Rotini with Turkey and Veggies

M, E, P, S, N

1-1/2 cups hot cooked rotini pasta
2 T oil
1 cup carrots, sliced
1/2 cup onion, chopped
1 cup broccoli
1 plum tomato, sliced
1/2 lb. cooked turkey, cut into strips
1/4 tsp. fennel seed

Heat oil in large skillet over medium heat. Saute carrots, onion and fennel seed 2-3 minutes or until tender, stirring occasionally. Add broccoli and tomato. Cook and stir 1-2 minutes or until broccoli is tender. Stir in turkey and cook until thoroughly heated, about 2 minutes. Combine pasta and turkey mixture.

M=Milk-free; E=Egg-free; W=Wheat-free; P=Peanut-free; S=Soy-free; N=Nut-free

Please review all recipe ingredients for allergens specific to your unique allergy criteria. The American Academy of Allergy, Asthma & Immunology cannot guarantee items purchased for these recipes are safe for your specific case. Use with caution.

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