Southwest Fusilli With Leftover Turkey

I made this up when I had too much leftover turkey in the freezer and have loved it ever since. Sometimes I add kale or spinach but not often but it is good that way. This is also really good as a cold salad the next day too.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄2  a bag  fusilli, cooked (use a 16 ounce bag)
• 1  green pepper, sliced thin
• 1  red pepper, sliced thin
• 1  chopped onion
• 1  minced garlic clove
• 3⁄4 cup fresh mushrooms, sliced
• 1  cup  chopped spinach (optional) or 1  cup kale (optional)
• 2  tablespoons olive oil
• 1  cup salsa
• 1  cup tomatoes (whole or chopped)
• 1  teaspoon  italian seasoning (or oregano or basil)
• 1⁄3 cup  grated parmesan cheese
• 2  cups  leftover turkey, in small pieces
•  salt and pepper

Directions

1. Sauté peppers, mushrooms, garlic and onion in olive oil until tender, about 10 min on medium heat.
2. If adding greens add and cover for 5 min more.
3. Add salsa, tomatoes and Italian seasoning, mix well, add turkey, salt and pepper and stir until warm.
4. Mix with pasta and Parmesan and serve with extra cheese if you wish.