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Turkey Vegetable Alfredo

Don’t be discouraged this holiday season with leftover turkey. Prepare this tasty alfredo dish that pairs your flavorful holiday turkey with colorful vegetables in a cream sauce that compares to a traditional alfredo. This creamy combination will have you wanting seconds for sure!

Serves: 7 (Serving= 1 cup)


  • 2 cups uncooked whole wheat rotini (7 ounces) (choose gluten free for GF version)
  • 2 cups frozen broccoli florets
  • 1 cup frozen carrots
  • 1 - 10 ¾ ounce can reduced-fat, low sodium, cream of mushroom soup (choose gluten free for GF version)
  • ½ cup skim milk
  • 1 - 4 ounce can mushroom pieces and stems, drained and rinsed
  • ½ cup grated Parmesan cheese
  • ¼ teaspoon freshly ground pepper
  • 2 cups cubed cooked turkey


  1. Prepare rotini according to package directions. Add broccoli and carrots for last 4 minutes of cooking time. Drain.
  2. In skillet mix soup, milk, mushrooms, cheese, pepper, and turkey. Add rotini and vegetable mixture and heat through, stirring often.