8 ounces dry linguine

2 tablespoons olive oil

1 cup chopped red bell pepper

1/3 cup green onions, sliced

2 cloves garlic, minced

1 cup fresh mushrooms, sliced

2 cups broccoli florets

1-1/2 cups zucchini, chopped

10 ounces Alfredo sauce, (refrigerated)

1 cup low fat or whole milk, or whole milk

1/2 teaspoon dried Italian seasoning

2-1/2 cups cooked Butterball Turkey, chopped

1. Cook linguine according to package directions. Drain and keep warm.
2. Heat olive oil in large skillet over medium-high heat. Add red bell pepper, green onions and garlic; saute 2 minutes. Stir in mushrooms and continue cooking 2 minutes longer; set aside.
3. Meanwhile, place broccoli and squash in 3-quart saucepan. Add 1-1/2 cups water. Bring to a boil. Reduce heat; cover and simmer 3 minutes or until vegetables are crisp-tender. Drain.
4. Combine Alfredo sauce, milk and Italian seasoning in medium bowl. Add to skillet mixture. Stir in cooked broccoli, squash, and turkey. Heat over medium heat, stirring frequently, until heated through. Serve over cooked linguine. Sprinkle with shredded Romano cheese, if desired.

Serving Suggestions:

Serve with a simple salad of sliced tomatoes topped with fresh basil leaves and drizzle olive oil and balsamic evenly over all and hot garlic bread, if desired.

Source: www.butterball.com