Turkey Portobello Pasta Recipe

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Turkey Portobello Pasta Recipe
Turkey Portobello Pasta Recipe photo by Taste of Home
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Turkey Portobello Pasta Recipe

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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!
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1 each: 416 calories, 12g fat (6g saturated fat), 81mg cholesterol, 502mg sodium, 42g carbohydrate (5g sugars, 2g fiber), 33g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Turkey Portobello Pasta in Simple & Delicious November/December 2007, p26

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Reviews forTurkey Portobello Pasta

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Darby45 User ID: 60469 66674
Reviewed Apr. 16, 2009

"It sounds delicious. I will definately try it."

MY REVIEW
ym_rodriguez User ID: 3529127 66673
Reviewed Mar. 20, 2009

"I tried this with chicken and my sons kept thanking me for the delicious dinner. I would add more mushrooms though next time."

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