Leftover Turkey “Pasta”

I feel like there are two kinds of people…. the people who LOVE Thanksgiving food & everything about it & those that are just… “meh”.

I know some of you are going to hate me for saying it but I fall into the “meh” category.  For me, I find a lot of the Thanksgiving food a bit heavy & over-indulgent.  I mean I love a good indulgence but I just find it a bit much.

That’s why I wanted to find something to do with the turkey that was a bit healthier.

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1 Tablespoon Olive Oil

2 Shallots, sliced thin

1 Garlic clove, minced

1/2 Cup Sun-dried Tomatoes (in oil)

1 Can Coconut Milk

2 Cups Chopped Turkey

1 Sprig of Rosemary

3 Sprigs of Thyme

4 Medium Zucchini, spiralized or Zoodles

1.  Heat a skillet to medium-high heat, add the olive oil & sauté the shallots until the are golden brown & crispy.  Set them to the side.
2. Add the garlic & sun-dried tomatoes to the skillet & sauté for about 30 seconds to a minute.
3. Add the coconut milk, turkey, rosemary & thyme.  Cook for about 5 minutes until the sauce is all heated through & the flavors have had a minute to meld.
4. Add salt to taste & add the zoodles.  Cook your zoodles in the sauce until they are as soft as you like them.  I like mine pretty al denté.
5. Enjoy!