Turkey Alfredo Pasta with Roasted Cherry Tomatoes and Asparagus


2 cup of cubed or shredded turkey breast

¼ stick of butter

½ cup milk

1 10 ¾ can of Condensed Cream of Mushroom Soup Regular or fat free

½ Cup grated parmesan cheese

1/4 of black pepper for taste

1 bag of spiral whole wheat pasta

1 tbs of olive oil

1 pound (1-inch) diagonally cut trimmed asparagus

1 pint cherry tomatoes, halved


Heat the olive oil in a skillet after a about a minute, fry the Turkey over medium heat until lightly browned. Melt the butter in a saucepan over medium heat. Add the milk, cream of mushroom soup and cheese to the saucepan; add black pepper for taste turning the heat down to low. Boil 3 qt. of water in a pot. Add the pasta and boil for eight minutes and taste to see if it is done. Tests again every minute until satisfied; do not cook it over 12 minutes. Drain.

Once you remove chicken from sauce pan add a tbs of olive oil over medium heat and had asparagus and in 4 minutes add halved cherry tomatoes. Mix the chicken and sauce in a large bowl. Pour the pasta into another bowl and toss with asparagus and tomatoes.

Serve with the turkey and sauce mix poured over the pasta.