Turkey Portobello Pasta Recipe

Turkey Portobello Pasta Recipe photo by Taste of Home

Read reviews (2)

Rate recipe

With portobellos and a host of seasoning, this turkey pasta dish is truly special. From Heather Fergeson of Idaho Springs, Colorado, it’s perfect for guests, but since it’s so quick, you can make it any night at all!

This recipe is:

Quick

[X]

Rate Turkey Portobello Pasta Recipe

Click on stars to rate

Would you make this recipe again?

Write a review

[X]

Turkey Portobello Pasta Recipe

Prep/Total Time: 25 min.

Yield: 4 Servings

10 15 25

Ingredients

6 ounces uncooked spaghetti
2 cups cubed cooked turkey breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 cup water
3/4 cup sliced baby portobello mushrooms
1 teaspoon dried rosemary, crushed
1 teaspoon Italian seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 cup shredded Italian cheese blend
1/2 cup reduced-fat sour cream
2 tablespoons shredded Parmesan cheese
1 tablespoon dried parsley flakes

Directions

Cook spaghetti according to package directions. Meanwhile, in a large saucepan, combine the turkey, soup, water, mushrooms, rosemary, Italian seasoning, onion powder and garlic powder. Bring to a boil. Reduce heat; simmer uncovered, for 5-7 minutes or until heated through and mushrooms are tender.
Remove from the heat. Whisk in Italian cheese and sour cream until smooth. Drain spaghetti; place in a serving bowl. Top with turkey mixture, Parmesan cheese and parsley. Yield: 4 servings.

Nutritional Facts 1 cup turkey mixture with 3/4 cup spaghetti equals 416 calories, 12 g fat (6 g saturated fat), 81 mg cholesterol, 502 mg sodium, 42 g carbohydrate, 2 g fiber, 33 g protein.

Originally published as Turkey Portobello Pasta in Simple & Delicious November/December 2007, p26