Ingredients

• 3  cups reduced-sodium chicken broth or homemade turkey broth
• 2  medium carrots, thinly sliced
• 1  cup chopped cooked turkey
• 1  small zucchini, thinly sliced (about 1 cup)
• 1/2  cup uncooked instant rice
• 1  teaspoon dried thyme, crushed
• 1  10-ounce container refrigerated light Alfredo sauce
•   Oyster crackers (optional)

Directions

1. In a 4-quart Dutch oven or saucepan combine chicken or turkey broth and carrots. Bring to boiling; reduce heat. Cover and simmer for 10 minutes.

2. Stir in turkey, zucchini, rice, and thyme. Remove from heat. Cover and let stand about 5 minutes or until rice is tender. Stir in Alfredo sauce; return to heat and warm through. If desired, serve with oyster crackers. Makes 4 servings.