Turkey skillet casserole is a meal-in-a-dish that’s perfect for those busy nights when you don’t want to be tied to the kitchen. It’s fast, easy, and you can have it on the table in less than 20 minutes. Do take note: This recipe calls for fresh pasta, not dried. You’ll find it in the refrigerated section in most markets. Fresh fettuccine may be substituted for the linguine. Any type of reduced-fat cheese and/or sour cream can be used. Use a Dutch oven if you need to double the recipe.
The Author Says: “”With this hearty dish, the pasta cooks right in the sauce. Turkey, mushrooms, and spinach give it a light touch. Serve it right from the skillet.” –Linda Gassenheimer
Turkey Skillet Casserole Recipe
2 teaspoons canola oil
3/4 pound boneless turkey breast, cut into 1-inch pieces
3/4 cup frozen chopped onion
2 teaspoons minced garlic
1/8 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup reduced-sodium, no-sugar-added pasta sauce (see Note below)
1/2 cup water
2 cups sliced baby bella mushrooms
3 ounces fresh whole-wheat linguine, broken into 4–5-inch pieces
2 packed cups washed, ready-to-eat spinach
1/2 cup fresh basil, torn into bite-size pieces
1/4 cup shredded reduced-fat sharp Cheddar cheese
3 Tablespoons reduced-fat sour cream
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. (Prepare the rest of the ingredients while the this cooks.)
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.
Yield: 2 servings
Serving Size: 5 ounces chicken, 1 3/4 cups vegetables, 3/4 cup pasta, 1/3 cup sour cream
Choices/Exchanges: 2 starch, 4 vegetable, 6 lean protein
Per serving: Calories 535, Calories from Fat 120, Total Fat 13 g, Saturated Fat 3.5 g, Monounsaturated Fat 5 g, Cholesterol 110 mg, Sodium 550 mg, Potassium 1360 mg, Total Carbohydrate 51 g, Dietary Fiber 8 g, Sugars 11 g, Protein 56 g, Phosphorus 675 mg
Note: Reduced-sodium, no-sugar-added pasta sauce with 131 calories, 3.8 g fat, 0.4 g saturated fat, and 77 mg sodium per cup.
Recipe Source: “Delicious One-Pot Dishes: Quick, Healthy, Diabetes-Friendly Recipes” by Linda Gassenheimer (American Diabetes Association)
Reprinted with express permission.