December 5, 2011 in Features

Dinner in Minutes: Turkey, pasta mix in one dish

Linda Gassenheimer Mcclatchy

This is a great way to serve leftover turkey. It’s a one-pot meal – a hearty casserole with turkey, mushrooms and pasta with a light touch.

The pasta cooks right in the sauce. Serve it in the casserole dish right from the stove. All you need is a tossed salad to complete the meal. Add any leftover vegetables you have on hand to the salad.

You can also use cooked turkey from the deli. Look for low-sodium roasted turkey breast, and ask for it to be cut in one thick piece. It will be easier to cut into bite-size pieces.

Complete the meal: Toss 4 cups ready-to-eat salad greens with 2 tablespoons reduced-fat vinaigrette.

This meal contains 522 calories with 20 percent of calories from fat.

Wine suggestion: A rich and hearty California chardonnay is a good match.

Helpful hints: Any type of reduced-fat cheese can be used, any type of sliced mushrooms can be used and any other whole wheat pasta shape can be used.

3/4 pound cooked turkey breast, skin removed

Olive oil spray

1 cup chopped onion

2 medium garlic cloves, crushed

3/4 cup low-fat, low-sodium pasta sauce

2 cups sliced portobello mushrooms

2 ounces whole wheat noodles, broken into 4- to 5-inch pieces

Salt and freshly ground pepper

1/4 cup reduced-fat, shredded, sharp Cheddar cheese

2 tablespoons reduced-fat sour cream

Cut turkey into 1/4- to 1/2-inch pieces. Heat a nonstick skillet over medium-high heat and coat with olive oil spray. Add onion and garlic. Sauté 3 minutes. Add the turkey, pasta sauce, 1 cup water, mushrooms and noodles. Add salt and pepper to taste. Stir to mix well. Bring to a gentle boil. Reduce heat to medium-low, cover with a lid and cook, stirring once or twice, until the pasta is cooked, about 15 minutes. Add a little more water if sauce is dry before pasta is cooked.

Remove from the heat and sprinkle the cheese on top. Spoon sour cream over cheese. Makes 2 servings.

Linda Gassenheimer’s latest book is “The Flavors of the Florida Keys.” Her website is

Get stories like this in a free daily email

Please keep it civil. Don't post comments that are obscene, defamatory, threatening, off-topic, an infringement of copyright or an invasion of privacy. Read our forum standards and community guidelines.

You must be logged in to post comments. Please log in here or click the comment box below for options.

comments powered by Disqus