Here is the recipe on the Church Basement Buffet for today:

Turkey and Broccoli Alfredo

6 ozs. uncooked fettuccine (see note)
1 C. fresh or frozen broccoli flowerets
1 (10 3/4-oz.) can cream of mushroom soup or reduced-fat cream of mushroom soup
1/2 C. milk
1/2 C. grated Parmesan cheese
2 C. cubed cooked turkey
1/4 t. freshly ground pepper

Prepare fettuccine according to package directions. Add broccoli for last 4 minutes of cooking time. Drain.

In skillet mix soup, milk, cheese, turkey, pepper and fettuccine mixture and cook through, stirring often.

Serves 4.

<!–webbot bot=”PurpleText” PREVIEW=”I found this recipe at http://www.razzledazzlerecipes.com” –>Note: Substitute 8 ounces of spaghetti for fettuccine.