This is a great way to serve leftover turkey. It’s a one pot meal — a hearty casserole of turkey, mushrooms and pasta with a light touch. The pasta cooks right in the sauce. Serve it in the casserole dish right from the stove. All you need is a tossed salad to complete the meal. Add any leftover vegetables you have on hand to the salad.
You can also use cooked turkey from the deli. Look for a low-sodium roasted turkey breast. Ask for it to be cut in one thick piece. It will be easier to cut into bite-sized pieces.
• Helpful Hints:
Any type of reduced-fat cheese can be used.
Any type of sliced mushrooms can be used.
Other whole wheat pasta shapes can be used instead of linguine.
Turkey Skillet Casserole
Recipe by Linda Gassenheimer
10 ounces cooked turkey breast, skin removed
Olive oil spray
1 cup chopped onion
2 medium garlic cloves, crushed
3/4 cup low-fat, low-sodium pasta sauce
1 cup water
2 cups sliced Portobello mushrooms
2 ounces whole wheat linguine, broken into 4- to 5-inch pieces
Salt and freshly ground black pepper
1/4 cup reduced-fat, shredded, sharp cheddar cheese
2 tablespoons reduced-fat sour cream
Cut turkey into 1/4- to 1/2-inch pieces. Heat a nonstick skillet over medium-high heat and spray with olive oil spray. Add onion and garlic. Saute 3 minutes. Add the turkey, pasta sauce, water, mushrooms and pasta. Add salt and pepper to taste. Stir to mix well. Bring to a gentle boil. Reduce heat to medium-low, cover with a lid and cook, stirring once or twice, until the pasta is cooked, about 15 minutes. Add a little more water if sauce is dry before pasta is cooked. Remove from the heat and sprinkle the cheese on top. Spoon sour cream over cheese.
Yield 2 servings.
Per serving: 454 calories (23% from fat), 11.5 g fat (2.8 g saturated, 3.1 g monounsaturated), 101 mg cholesterol, 52.1 g protein, 40.8 g carbohydrates, 6.5 g fiber, 301 mg sodium.
