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Ingredients
- 8 ounces rigati or rotini pasta, uncooked
- 1 1/2 cups broccoli flowerets
- 1 medium carrot, sliced
- 2 medium green onions, diagonally sliced
- 1/2 medium red pepper, cut into thin strips
- 2 cans cream of celery soup
- 3/4 cup water
- 1/2 cup grated parmesan cheese
- 2 cups cooked turkey or chicken, cubed
Preparation
Step 1
Prepare pasta according to package directions, adding all vegetbles the last 5 minutes of cooking time. Drain and set aside. In same pan, combine soup, water and cheese. Heat to boiling, stirring occasionally. Add vegetable-pasta mixture and turkey. Over low heat, heat through, stirring often.
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