After Thanksgiving, there is one thing for certain - you likely have too much turkey leftovers. There are a lot of ways to use up this extra supply of white and dark meat, which tends to be mixed when everything is said and done. You could scour the internet for a wide array of ideas, or use this delicious (and tested) recipe below! Some other ideas include:

- Turkey BLT pita sandwiches

- Turkey Gyros

- Homemade Pizza topped with Turkey, Kale, and Gorgonzola

- Turkey Hash with potato and egg

Mediterranean Turkey Primavera

Preparation Time: 5-10 minutes

Cooking Time: approximately 15-20 minutes

Serving Size: 1 cup - Makes about 4

2 Slices on The Slice Plan

Ingredients

1 pound bowtie pasta, uncooked (you may also use rotini or penne)

4 cloves garlic, minced

1 TB olive oil

½ cup white wine

1-15.5 oz can low-sodium chicken stock

2 cups turkey, cooked, chopped (recommended: white meat)

14 oz artichoke hearts (canned), drained and quartered

8 oz roasted red peppers, drained and sliced

½ cup garbanzo beans (chickpeas)

1 oz Kalamata olives, pitted and sliced

4 oz baby spinach

1 tsp salt

1 tsp fresh lemon juice

½ tsp black pepper

½ cup feta cheese

2 TB lemon zest (optional)

Directions

Prepare pasta according to package directions. When completed- set aside, reserving 2 TB starchy cooking liquid.

Meanwhile, sauté garlic in olive oil until softened. Add white wine to deglaze the pan; quickly add chicken stock to dish. Bring to boil, add turkey. Reduce heat and allow to cook until stock is reduced by over half. Add artichoke hearts, red peppers, and chickpeas. Simmer 5 minutes or until a thickened sauce is made from the reduced stock.

Remove from heat. Toss in Kalamata olives, baby spinach, and lemon juice. Season with salt and pepper. Toss mixture with pasta, adding starchy cooking liquid 1 tsp at a time until pasta is completely coated with sauce.

Turn-Out & Storage

Top each serving with feta cheese and optional lemon zest. Serve hot.

Can be stored for up to 3 days under refrigeration.