4 oz. pasta shells
3 green onions, sliced
1 (10 3/4 oz.) can condensed cream of celery soup, undiluted
1/8 tsp. pepper
1 lb. boneless, skinless turkey breast, cut into 1" chunks
1 (7 oz.) jar roasted sweet red peppers, drained
1/2 (10 oz.) pkg. frozen peas (about 1 c.), thawed
1/4 c. milk

Prepare pasta shells according to package directions; drain and keep warm. Meanwhile, in a 2 quart casserole, cook green onions, soup and pepper, covered on high 4-6 minutes until vegetables soften slightly; stir halfway through cooking. Add turkey pieces; cook, covered, on high 5-6 minutes until turkey is no longer pink, stirring halfway through cooking. Cut roasted red peppers into bite-size pieces; add pepper pieces, peas, milk and pasta to turkey mixture; toss gently to combine. Cook on high 1-2 minutes until hot. If you like, sprinkle top with Parmesan cheese. Makes 6 servings.

To use cooked turkey, cook onions, soup and pepper on high 7-9 minutes. Add 2 cups cooked turkey cut into 1 inch pieces, roasted red peppers, peas, 1/2 cup milk and pasta. Cook on high 3-5 minutes. Chicken can be substituted for turkey.