1 (10 3/4-ounce) can condensed reduced-fat, reduced-sodium cream of mushroom soup, undiluted
3/4 cup (3 ounces) shredded reduced-fat sharp cheddar cheese
2 cups hot cooked spaghetti (about 1/4 pound uncooked)
2 tablespoons chopped fresh parsley
1/8 teaspoon black pepper
1 (2-ounce) jar diced pimiento
Parsley sprigs (optional)
How to Make It
Heat a large nonstick skillet or saucepan coated with cooking spray over medium-high heat. Add turkey and onion; sauté 3 minutes or until onion is tender. Stir in water, soup, and cheese; reduce heat to low and cook 4 minutes or until cheese melts, stirring until mixture is smooth. Stir in pasta and next 3 ingredients; cook until thoroughly heated. Garnish with parsley sprigs, if desired.
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