|1 lb||Tricoloured corkscrew pasta|
|1||Clove garlic, minced|
|1/4 cup||Light cream (10%)|
|1 cup||Grated Cheddar cheese|
|1||Yellow pepper, diced|
|1||Orange pepper, diced|
|1 tbsp||Olive oil|
|1/4 cup||Ready prepared Italian dressing|
|1||Package Maple Leaf® Natural Selections® Oven Roasted Turkey Breast|
COOK pasta according to package directions, rinse and set aside.
MELT butter in a large skillet over medium heat. Add garlic and cook for 1-2 minutes or until soft and fragrant. Whisk in cream. Add pasta and toss to coat.
HEAT oil in a large skillet; add pepper and sauté until tender crisp, about 3-4 minutes. Add half the peppers to the pasta. Place the pasta mixture in an 8-cup (2 L) – glass serving bowl. Sprinkle with half the cheese.
CUT turkey slices in half and roll up each piece. Place on top of the pasta along the outer edge of the bowl, towards the centre. Spoon the remaining peppers on top of the meat slices, sprinkle with the remaining cheese, cover and refrigerate four hours or overnight.
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