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.
TURKEY SKILLET CASSEROLE
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.