After the holidays, turn leftover shredded turkey into a hearty Italian classic with one jar of our excellent mushroom and bell pepper tomato sauce. It cooks up in minutes, all in one skillet. Serve with mashed potatoes, or a loaf of crusty bread for dipping.
3 cups shredded, white and dark meat Turkey
1/2 cup Chicken Broth
1 24oz jar Rao’s Homemade® Mushroom & Bell Pepper Sauce
Freshly ground Pepper
2 cups, fresh or frozen Peas
2 tablespoons, chopped Parsley
Combine shredded turkey, Rao’s Homemade® Garden Vegetable Sauce, wine, broth, salt, and pepper in a large pot and bring to a simmer over medium heat.
Add peas. Cook for 2 minutes.
Garnish with chopped parsley and serve with crusty bread.