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Italian Turkey Skillet

Italian Turkey Skillet
I try to find imaginative ways to use leftovers—especially turkey. This pasta toss is lightly coated with tomato sauce and accented with fresh mushrooms. For make-ahead convenience, prepare the recipe as directed, then transfer it to a casserole dish. Refrigerate up to 24 hours or freeze 2-3 months, then bake until heated through.—Patricia Kile, Elizabethtown, Pennsylvania.
8 ServingsPrep/Total Time: 20 min.

Ingredients

  • 1 package (1 pound) linguine
  • 3/4 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/2 cup chopped green pepper
  • 2 tablespoons canola oil
  • 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, optional

Directions

  • Cook linguine according to package directions. Meanwhile, in a large
  • skillet, saute the mushrooms, onion, celery and green pepper in oil
  • over medium heat until tender. Stir in the turkey, tomatoes, soup,
  • Italian seasoning, parsley, pepper and salt.
  • Drain linguine; stir into turkey mixture. Sprinkle with cheese if
  • desired. Cover and cook for 3-4 minutes or until mixture is heated
  • through and cheese is melted. Yield: 8 servings.
© Taste of Home 2012

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Italian Turkey Skillet (continued)

Nutrition Facts: 1 cup (calculated with cheese) 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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2012