PrintThis easy pasta dish is a great way to use your turkey leftovers!
Ingredients
8 oz. thin spaghetti, whole wheat, broken into 3-inch lengths, cooked, rinsed, and drained
1 1/2cups shredded cheddar cheese, low fat, low sodium, divided
1/4 cup Parmesan cheese, fat free, divided
3 cups diced cooked turkey
2 Tbsp. diced pimientos (optional)
1 Tbsp. olive oil
4 to 6 ounces mushrooms, thinly sliced
1 shallot, chopped
1/4 cup chopped onion
1 can cream of mushroom soup, low sodium
1/2 cup chicken broth, low sodium
1/4 cup dry sherry
salt and pepper, to taste
Instructions
Combine spaghetti with 1 cup cheddar cheese and half of the Parmesan cheese (2 Tbsp.). Add turkey and pimientos (optional) to pasta. In a skillet, heat olive oil and sauté mushrooms and onions just until tender; add to the pasta along with remaining ingredients. Gently stir to combine ingredients; place in a greased casserole dish and sprinkle with remaining cheeses. Cover with lid or foil and bake at 350 degrees F for about 45 minutes, or until hot and bubbly.
Nutrition Facts:
(Serves 8)
Calories: 220
Total Fat: 9 g
Saturated Fat: 3 g
Trans Fat: 0 g
Cholesterol: 35 mg
Sodium: 520 mg
Total Carbohydrates: 14 g
Fiber: 2 g
Protein: 19 g
Email Page
