- Serves: Serves 8
Vegetable oil spray
1 medium onion, diced
1/2 medium green bell pepper, diced
2 medium garlic cloves, minced
8 ounces fresh mushrooms, sliced
12 ounces cooked skinless turkey breast, cubed (about 2 cups)
10.75-ounce can low-fat, reduced-sodium condensed cream of chicken soup
1/2 cup fat-free evaporated milk
2 tablespoons dry sherry or dry white wine (regular or nonalcoholic) (optional)
2 tablespoons grated or shredded Parmesan cheese
2 ounces diced pimientos, drained
1/8 teaspoon black pepper
1/4 cup plain dry bread crumbs
Meanwhile, preheat the oven to 350?F.
Heat a deep skillet over medium heat. Remove from the heat and lightly spray with vegetable oil spray (being careful not to spray near a gas flame). Return the skillet to the heat and cook the onion, bell pepper, and garlic for 2 to 3 minutes, or until soft.
Stir in the mushrooms; cook for 2 minutes, or until soft.
Add the pasta to the skillet. Stir in the remaining ingredients except the bread crumbs.
Spray a 3 quart casserole dish with vegetable oil spray. Pour the pasta mixture into the prepared casserole dish. Sprinkle with the bread crumbs.
Bake, covered, for 35 to 40 minutes.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- Total Fat
- 2.5 g
- Saturated Fat
- .5 mg
- Trans Fat
- 0.0 mg
- Polyunsaturated Fat
- 0.5 g
- Monounsaturated Fat
- 0.5 g
- 41 mg
- 229 mg
- 43 mg
- 2 g
- 6 g
- 22 g
3 starch, 2 very lean meat
This recipe is reprinted with permission from the American Heart Association Low-Fat, Low-Cholesterol Cookbook, Third Edition, Copyright © 2005 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.