Pesto Turkey & Pasta

• 14 cup milk
• 1 tablespoon margarine or 1 tablespoon butter
• 1 (4 2/3 ounce) package Pasta Roni, chicken & broccoli linguine mix
• 1 lb skinless boneless turkey breasts or 1 lb chicken breast, cut into thin strips
• 1 medium red bell peppers or 1 medium green bell pepper, sliced
• 12 medium onion, chopped
• 12 cup prepared pesto sauce
• 14 cup pine nuts or 14 cup chopped walnuts, toasted
• grated parmesan cheese, optional

1. In large saucepan, bring 1 1/2 cups water, milk and margarine to a boil.
2. Stir in pasta and Special Seasonings.
3. Reduce heat to medium.
4. Gently boil 1 minute.
5. Add turkey, bell pepper and onion.
6. Return to a boil.
7. Gently boil 8 to 9 minutes or until pasta is tender and turkey is no longer pink inside, stirring occasionally.
8. Stir in pesto.
9. Let stand 3 to 5 minutes before serving.
10. Sprinkle with nuts and cheese, if desired.
11. Tip: To make your own pesto, blend 2 cups fresh parsley or basil, 2 cloves garlic and 1/3 cup walnuts in a blender or food processor.
12. Slowly add 1/2 cup olive oil and 1/4 cup Parmesancheese.

milk, margarine, broccoli linguine mix, turkey breasts, red bell peppers, onion, pesto sauce, nuts, parmesan cheese

Taken from www.food.com/recipe/pesto-turkey-pasta-39625 (may not work)