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1 pound fusilli or other medium pasta shape, uncooked
1 tablespoon olive oil
3 cups leftover turkey, cubed
1 small green bell pepper, sliced thin
1 small red onion, sliced thin
2 cloves garlic, pressed
1/2 cup spaghetti sauce (your favorite)
1/4 cup barbecue sauce
1 cup grated provolone cheese
3 green onions, chopped
1/2 cup cilantro, chopped

Prepare pasta according to package directions. Meanwhile, heat oil in a large skillet over medium heat. Add turkey and saute, stirring occasionally, until starting to brown on all sides, about 1 minute. Add the bell pepper, onion and garlic and cook until pepper turns bright green, about 1 minute. Now add your favorite spaghetti sauce and barbecue sauce and heat just to a simmer. Remove from heat.

Drain pasta, reserving 1/4 cup of water and return pasta to the pot. Add turkey mixture and cheese to the pot. Stir over a low heat until pasta is coated with sauce. Add enough of the reserved cooking water, if needed, to make the sauce lightly coat the pasta (you don't want it too thin, however). Serve up the pasta in bowls and top with green onions and chopped cilantro.

Serving Suggestions: Serve with a big spinach salad and whole grain rolls.

Nutritional Data: Per serving: 530 calories; 11g fat; 43g protein; 61g carbohydrate; 3g dietary fiber; 84mg cholesterol; 487mg sodium. Exchanges: 4 grain (starch); 4 1/2 lean meat; 1/2 vegetable; 1 1/2 fat; 0 other carbohydrates.