Ingredients
1 Skinless, Boneless Wild Turkey Breast (12 to 16 ounces total)
2 Tbl. Olive Oil
2 tsp. Blackened Redfish Seasoning
8 oz Dried Mostaccioli (2 2/3 cups)
2 cups Broccoli Florets
1 cup Halved Baby Carrots
1 10-ounce container Alfredo Pasta Sauce
1/2 tsp. Blackened Redfish Seasoning
Preheat grill. In a resealable plastic bag place the wild turkey, oil, and the 2 teaspoons blackened seasoning. Turn bag to coat chicken.
Grill turkey until no longer pink, turning once. Cut wild turkey into 1/2-inch cubes; set aside.
Meanwhile, cook pasta according to the package directions, except add the broccoli and carrots for the last 8 minutes of cooking. Drain; return to pan.
Stir in grilled turkey, Alfredo sauce, and the 1/2 teaspoon blackened seasoning. Heat through.
