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Turkey Tetrazzini

Yield 2 servings (serving size: about 1 1/2 cups)
Although this dish is one of JoAnna's first culinary creations, she and her grandson still love the combination of turkey and the cheesy sauce.

Ingredients

  • Cooking spray
  • 1 1/2 cups diced deli, lower-salt turkey breast (about 1/2 pound)
  • 1/2 cup chopped onion
  • 1/4 cup water
  • 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)

Nutrition Information

  • calories 500
  • caloriesfromfat 16 %
  • fat 8.8 g
  • satfat 3.7 g
  • monofat 1.6 g
  • polyfat 1 g
  • protein 25.7 g
  • carbohydrate 77.7 g
  • fiber 4.9 g
  • cholesterol 31 mg
  • iron 3.5 mg
  • sodium 1077 mg
  • calcium 349 mg

How to Make It

  1. 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.