Turkey Portobello Pasta
With portobellos and a host of seasoning, this turkey pasta dish is truly special. It’s perfect for guests, but since it’s so quick, you can make it any night at all! —Heather Fergeson, Idaho Springs, Colorado
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
Reviews
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It sounds delicious. I will definately try it.
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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