Turkey or Chicken Primavera

I made a turkey a few weeks ago.  I like to shred the leftovers into 10 oz. portions (about 2 cups) and keep them in the freezer.  Then they are ready for a quick dinner if needed.  This of course could be done with chicken as well.
This is kinda my clean out the refrigerator meal.  I like to throw in as many veggies as possible!  You can custom make this with whatever veggies you like.  I sometimes will add garlic to the sauce as well as I like it garlicky!
Turkey Primavera

1/2 box Rotini or Penne pasta, Barilla Plus (7 ounces)

10 ounces turkey or chicken, diced or shredded
Cooking spray
Salt and pepper
1 medium zucchini squash, cut into circles
1 medium yellow squash, cut into circles
1 onion, chopped
1 red pepper, chopped
1 head broccoli, cut into florets (1/2 lb)
2 carrot sticks, peeled and chopped
3 small tomatoes, seeded and diced (plum tomatoes)
2 garlic cloves, crushed

For White Sauce:
3 tablespoons I can’t believe it’s not butter, light
3 tablespoons flour
2 cups milk, 1 %
4 tablespoons grated Parmesan cheese
Salt and pepper and garlic powder

  1. In medium saucepan, cook pasta according to package instructions. Drain and add to large serving bowl. 
  2. If chicken or turkey is not cooked, place in large skillet, saute diced chicken in olive oil and salt and pepper for 6-8 minutes, stirring often. Once chicken has cooked through, transfer to plate, cool and dice.
  3. Add onion and red pepper to a skillet and saute in cooking spray for about 4 – 5 minues. 
  4. Add zucchini and broccoli to skillet and steam/saute for 3-4 minutes with 1/4 cup of water. Add the tomatoes during the last minute. 
  5. Make white sauce in small sauce pan. Add all the ingredients and stir continually until thickened. Do not boil.
  6. Toss pasta, cooked chicken or turkey, sauteed veggies with parmesan sauce. Season with salt, pepper and garlic powder to taste.  I like lots of garlic powder!
Total calories = 2050
5 huge servings = 410 calories