6 oz vermicelli, cooked and drained 
2 cups cooked, sliced turkey
½ onion, sliced half wise
4 large cloves garlic, minced
2 Tbsp olive oil
1 tsp basil leaves
½ cup chicken broth
4 oz sliced fresh mushrooms
6 oz fresh baby spinach
8 oz sliced water chestnuts, drained
2 cups cooked turkey
1 tsp Italian seasoning
Salt & Pepper to taste
Parmesan cheese
Sauté garlic and onions in olive oil until onions are opaque. Add mushrooms and water chestnuts and sauté 2-3 minutes. Add turkey and chicken broth and cook just until warmed; add spinach and cook until spinach begins to wilt. Spoon over cooked pasta; sprinkle with Italian seasoning, parmesan cheese and salt and pepper.
© Crackerberries 2011
2 cups cooked, sliced turkey
½ onion, sliced half wise
4 large cloves garlic, minced
2 Tbsp olive oil
1 tsp basil leaves
½ cup chicken broth
4 oz sliced fresh mushrooms
6 oz fresh baby spinach
8 oz sliced water chestnuts, drained
2 cups cooked turkey
1 tsp Italian seasoning
Salt & Pepper to taste
Parmesan cheese
Sauté garlic and onions in olive oil until onions are opaque. Add mushrooms and water chestnuts and sauté 2-3 minutes. Add turkey and chicken broth and cook just until warmed; add spinach and cook until spinach begins to wilt. Spoon over cooked pasta; sprinkle with Italian seasoning, parmesan cheese and salt and pepper.© Crackerberries 2011
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