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Prep Time: 17 Minutes Cook Time: 37 Minutes |
Ready In: 54 Minutes Servings: 8 |
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Ingredients:
8 ounces uncooked spaghetti |
1 1/2 teaspoons olive oil |
1 green bell pepper, chopped |
1 1/2 cups presliced mushrooms, chopped |
1/2 cup finely chopped onion |
3 cups coarsely chopped oven-roasted turkey breast (about 14 ounces) |
1/4 cup chopped bottled roasted red bell peppers |
1 (10.75-ounce) can condensed cheddar cheese soup, undiluted |
1 (10.75-ounce) can condensed reduced-fat, reduced-sodium cream of chicken soup, undiluted |
1 tablespoon chopped fresh parsley |
1/4 teaspoon black pepper |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Cook pasta according to package directions, omitting salt and fat. Drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Add green bell pepper, mushrooms, and onion. Sauté 5 minutes or until tender.
4. Combine cooked pasta, green bell pepper mixture, turkey, and next 5 ingredients in a large bowl. Spoon mixture into an 11 x 7- inch baking dish coated with cooking spray.
5. Cover and bake at 350° for 15 minutes. Uncover and bake an additional 10 minutes.
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