 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
Although this dish is one of JoAnna's first culinary creations, she and her grandson still love the combination of turkey and the cheesy sauce. Ingredients:
cooking spray |
1 1/2 cups diced deli, lower-salt turkey breast (about 1/2 pound) |
1/2 cup chopped onion |
1/4 cup water |
1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted |
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese |
2 cups hot cooked spaghetti (about 1/4 pound uncooked) |
2 tablespoons chopped fresh parsley |
1/8 teaspoon black pepper |
1 (2-ounce) jar diced pimiento |
parsley sprigs (optional) |
Directions:
1. Heat a large nonstick skillet or saucepan coated with cooking spray over medium-high heat. Add turkey and onion; sauté 3 minutes or until onion is tender. Stir in water, soup, and cheese; reduce heat to low and cook 4 minutes or until cheese melts, stirring until mixture is smooth. Stir in pasta and next 3 ingredients; cook until thoroughly heated. Garnish with parsley sprigs, if desired.
|
|