Turkey Skillet Casserole with Tossed Salad (Linda Gassenheimer/TNS)

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. 

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.

Also, any type of reduced-fat cheese can be used; any type of sliced mushrooms can be used; and other whole wheat pasta shapes can be used instead of linguine.

All you need is a tossed salad to complete the meal — you can even add leftover vegetables to the salad.



Makes 2 servings

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.

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.

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