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Turkey Skillet Casserole
5 min prep time
10 min cook time
2servings
Recipe by
Linda Gassenheimer
Source
Delicious One-Pot Dishes
How to Make Turkey Skillet Casserole
With this hearty dish, the pasta cooks right in the sauce for a quick and easy one-pot meal. Turkey, mushrooms, and spinach give it a light touch. Instead of fresh turkey, you could use leftover turkey from a Thanksgiving feast! For a lower-carb version, use zucchini noodles instead of linguini.
5 min prep time
10 min cook time
2servings
1/2 recipe
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Step-By-Step Instructions:
- Heat oil in a medium=size nonstick skillet over medium-high heat. Add turkey, onion and garlic. Sauté 3 minutes, turning turkey pieces to brown all sides. Sprinkle with salt and pepper.
- Add the pasta sauce, water, mushrooms and linguine. Stir to mix well. Bring to a simmer. Reduce heat to medium, cover with a lid, and cook 3 minutes. The linguine should be cooked through. Add a little water if sauce is dry before pasta is cooked.
- Add spinach and basil, stirring until spinach wilts. Remove from the heat and sprinkle the cheese on top. Spoon sour cream over cheese. Serve on 2 dinner plates.
- Cook’s Tip: It’s important to use fresh pasta from the supermarket for this recipe. Fettuccine can be used instead of linguine.
Nutrition facts
2 Servings
-
Serving Size
1/2 recipe
- Amount per serving Calories 540
-
Total Fat
13g
- Saturated Fat 3.5g
- Trans Fats 0g
- Cholesterol 110mg
- Sodium 550mg
-
Total Carbohydrate
51g
- Dietary Fiber 8g
- Total Sugars 11g
- Added Sugars 0g
- Protein 56g
- Potassium 0mg
- Phosphorous 0mg
Ingredients
canola oil
2 tsp
boneless turkey breast (cut into 1-inch pieces)
3/4 lbs
frozen chopped onion
3/4 cup
garlic (minced)
2 tsp
salt
1/8 tsp
freshly ground black pepper
1/4 tsp
pasta sauce (reduced-sodium, no-sugar-added)
3/4 cup
water
1/2 cup
sliced baby bella mushrooms
2 cup
fresh whole-wheat linguine (broken into 4-5 inch pieces)
3 oz
ready-to-eat spinach (washed)
2 cup
fresh basil (torn into bite-size pieces)
1/2 cup
sharp cheddar cheese (shredded, reduced-fat)
1/4 cup
sour cream (reduced-fat)
3 tbsp
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