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Italian Turkey Skillet




Source of Recipe


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Italian Turkey Skillet

Quick Cooking November/December 2005
Reviews rated this recipe 3.5 of 5 stars.
MAKES: 8 servings
Prep/Total Time: 20 min

It's a challenge to find imaginative ways to use leftovers, especially for turkey after Thanksgiving. Here's a favorite of mine that you can easily make ahead for another dinner option. Prepare the recipe as directed, then transfer to a casserole dish and freeze up to three months. —Patricia Kile, Nokomis, Florida

Ingredients:
1 package (16 ounces) linguine
2 tablespoons canola oil
3/4 cup sliced fresh mushrooms
1 medium onion, chopped
1 celery rib, chopped
1 small green pepper, chopped
2 cups cubed cooked turkey
1 can (14-1/2 ounces) diced tomatoes, drained
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 tablespoon Italian seasoning
1 tablespoon minced fresh parsley
1/4 teaspoon pepper
1/8 teaspoon salt
1 cup (4 ounces) shredded cheddar cheese

Directions:
1. Cook linguine according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms, onion, celery and green pepper; cook and stir until tender. Stir in turkey, tomatoes, soup and seasonings; heat through.

2. Drain linguine; add to turkey mixture and toss to combine. If desired, sprinkle with cheese and let stand, covered, until cheese is melted. Yield: 8 servings.

1 cup equals 338 calories, 7 g fat (1 g saturated fat), 27 mg cholesterol, 362 mg sodium, 51 g carbohydrate, 4 g fiber, 19 g protein.