Turkey and Summer Vegetables with Fusilli Recipe - National Turkey Federation
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Cooking tools:
- Stockpot
- Colander
- Skillet
- Stove
- Spatula
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Plate
Ingredients
- 8 oz uncooked multi-grain or whole grain fusilli
- 2 c thinly sliced fresh zucchini
- 1/2 c chopped green onion
- 2 c canned crushed tomatoes
- 9 to 12 oz CARVED OVEN ROASTED TURKEY BREAST STRIPS (from the meat case)
- 4 tbsp shredded Parmesan cheese
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