2 Tb EVOO
2 cups leftover cooked turkey or chicken meat, chopped
1 zucchini, chopped into small chunks
2 shallots, diced
1/2 tsp Italian seasoning
1/2 tsp black pepper
1/2 tsp Kosher salt
2 plum tomatoes, chopped
1 32 oz carton chicken broth
1/4 cup dry white wine
1/2 cup orzo or any small pasta
1 6 oz bag baby spinach

Heat one tablespoon oil in skillet. Add turkey and brown slightly. Remove turkey and put in a bowl.

Heat the other tablespoon oil in pan and add zucchini and shallots. Cook until soft. Add tomatoes, spices, wine, broth and turkey. Mix well and add pasta. Cook about 8 minutes. Add spinach and cook about 3 more minutes. Remove from heat to cool 5 minutes, then serve.

Y’all Enjoy!

Published by Two Cousins and a Skillet

Grew up in Clearwater, Florida. Graduated from Clearwater High School. Work for Pinellas County Schools as a technology technician. View all posts by Two Cousins and a Skillet